Spaghetti with Pesto Barilla alla Genovese, crunchy Culatello and burrata
25 minutes
Four simple high quality ingredients are used in this beautifully light yet flavoursome dish. Frying the prosciutto ham (you could substitute with culatello if you have it) brings an intense flavour and wonderful crispiness to it, complimenting the creamy burrata and Pesto Barilla alla Genovese, which combined with the Barilla Spaghetti, makes for a perfect light dish.
Ingredients
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 3
Meanwhile, heat a frypan until medium hot. Add the Prosciutto and fry until crispy and golden. Remove from the pan, discarding any fat.
Step 4
Toss the pasta with the Pesto Barilla alla Genovese
Step 5
Divide between serving plates and top with the crispy Prosciutto and torn pieces of burrata. Serve hot.
Pesto alla Genovese
Our Pesto alla Genovese is the hero of all Pesto Barilla recipes, the one you can always rely on, the magical bond between the Barilla mastery - our unique delicate method - and the best Italian ingredients. A blend of specially selected Italian basil, finely balanced with Parmigiano Reggiano PDO, for a surprisingly creamy texture and a delicious taste. It's so creamy you cannot resist.
Pesto alla Genovese
Our Pesto alla Genovese is the hero of all Pesto Barilla recipes, the one you can always rely on, the magical bond between the Barilla mastery - our unique delicate method - and the best Italian ingredients. A blend of specially selected Italian basil, finely balanced with Parmigiano Reggiano PDO, for a surprisingly creamy texture and a delicious taste. It's so creamy you cannot resist.
