Lemon Pesto Burrata Torchietti Pasta 

 Hello Pretty Lady, 

Welcome to Sunday “In the kitchen with D’Arcy.” Tonight we’re cooking Lemon Pesto Burrata Torchietti Pasta the taste of summer in a dish. Lemon Pasta isn’t something a lot of people think of when they think of an Italian dish, but man, is this a delicious combination.

 With my homemade Lemon pepper pesto grilled chicken, served with arugula & fresh greens and Italian balsamic vinaigrette salad, homemade garlic bread, Sangeri. I know you will love these recipes from my kitchen to yours. 

Watch my full Sunday Dinner Video HERE

 

Lemon Basil Pesto Recipe

1 jar Trader Joe’s lemon pesto sauce, and if not making your own homemade Basil pesto! jar of Pesto.( I make fresh Pesto Recipe Here)

1/2 cup olive oil 

2 handfuls of fresh basil, diced (Reserve for topping)

2 fresh garlic cloves, minced

1/2 cup Pine nuts, some minced, a few whole

1 tablespoon garlic chili pepper spice mix  (I like Trader Joe’s )

1/2 teaspoon cracked pepper & Salt (or to taste)

1 tablespoon Italian seasoning

Fresh lemon zest from 1 lemon

1 cup Asiago cheese

1/2 cup Parmesan Romano

1/2 cup Asiago cheese

1 Burrata cheese (I use the Trader Joe’s Burrata). Save until after you add pasta to sauce, stir, and then break up and add to pasta in pan

(Reserve Items below for Platting/ topping)

Fleur de salt to taste

A few lemon slices to garnish with lemon slices 

2 handfuls of fresh basil, diced (Reserve for topping)

Sauce:

Warm oil, pesto, lemon, and Basil pesto; then add garlic & minced pine nuts and brown. Slowly add the seasonings, etc., then stir in the cheeses until blended. Zest from the lemon (reserving the Burrata cheese until later). When the pasta is cooked and drained, add it to the sauce and stir, then break up the burrata and add it on top of the mixed pasta; garnish with Fleur de salt, lemon slices, whole pine nuts, and basil.

Pasta

1/2 box organic lemon Torchietti pasta- boil water, add to boiling water, follow directions on box. Drain; add to sauce. 

Chicken

2 chicken breasts, pounded thin, marinated in olive oil, lemon pepper seasoning, and pesto. Then grill; we grill on BBQ

This makes enough for 4 

Arugula Salad Recipe: 

Arugula & Greens of your choice

Red onion, diced fine

Green onion

Tomato dice fine

Cucumber dice fine

Feta cheese

Add all salad ingredients to a large wooden bowl  and toss

Balsamic vinaigrette –

Salad Dressing  Recipe:

1 clove garlic, minced

¼ cup shallot, minced

2 teaspoons 

1 teaspoon Italian Seasoning

⅓ cup Balsamic vinegar

½ cup olive oil, salt and pepper to taste

Add All Vinaigrette ingredients and whisk together.  Then toss over Salad

-Served with my homemade sangria Wine Recipe HERE, Garlic Bread Recipe HERE

-Lavender Lemon Pound cake for dessert

What’s on your menu tonight? See My Sunday Tablescape HERE