Roasted Garlic Herb Fettuccine with Whipped Burrata and Toasted Pistachios

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 20 Minutes
Total Time:  30 Minutes


1/2 lb. Pappardelle’s Roasted Garlic Herb Fettuccine
4 oz. burrata, room temperature
½ cup ricotta, room temperature
4 Tbsp. cream cheese, room temperature
1 Tbsp. salt
1/3 cup raw pistachios
6 sprigs fresh thyme, divided
2 Tbsp. extra-virgin olive oil
1 Tbsp. capers, chopped
½ lemon
½ cup grated Asiago cheese, divided
Black pepper, to taste


  1. In a food processor, whip together burrata, ricotta and cream cheese until smooth.
  2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup of pasta water, and set aside.
  3. Meanwhile, heat a large skillet over medium-high heat. Toss pistachios, 2 sprigs of thyme and a pinch of salt in the skillet and cook until fragrant and brown, about 3 minutes. Transfer nuts from skillet and finely chop. Then roughly chop remaining thyme.
  4. Finely chop remaining 4 sprigs of thyme. In a bowl, combine thyme, capers, olive oil, juice from half a lemon, and remaining salt. Toss pasta in herb and caper mixture to combine, adding 2 Tbsp. of pasta water at a time until pasta loosens.
  5. Spread a spoonful of whipped burrata mixture on each serving plate. Add pasta on top. Garnish with chopped pistachios and black pepper, and Asiago cheese. Enjoy!