Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto
With Edible Flowers for Spring
🌿 🌸 🌿

Spring naturally calls for lighter, greener cooking—dishes that feel effortless yet still deliver plenty of flavor. This spaghetti with arugula-basil pesto fits squarely into that space. It’s bright from the herbs, gently peppery from the arugula, and softened with a touch of mint that gives the whole dish a fresh, garden-like quality. The addition of burrata at the end makes the dish feel a little more special, its delicate shell giving way to a soft, creamy center that melts into the pasta.

One of the small techniques that makes this dish stand out is the use of hot pasta water in the pesto. Instead of a dense, oily sauce, a splash of that starchy water loosens everything into a silky style coating that clings beautifully to the spaghetti. It’s not cream-based, but it has that same smooth, cohesive texture.

Once plated, the pasta becomes a canvas. A scatter of basil leaves, a pinch of red chile flakes, and a soft, milky burrata on top bring contrast in both flavor and texture. And for a final seasonal touch, edible flowers add a pop of color that makes the dish feel like it belongs at the center of a spring table—simple, vibrant, and just a little bit celebratory.

Springtime Spaghetti Recipe

Spaghetti with Creamy-Style Arugula-Basil Pesto

Cook 1/2 lb. of dried bronze-cut spaghetti according to package instructions. Reserve 1/3 cup of hot pasta water, then drain the pasta. Prepare the pesto while the pasta is cooking.

2 c. arugula leaves, packed
3/4 c. basil, packed
1/4 c. mint, loose packed
1 garlic clove (or 2 if you like it garlicky)
1/4 c. walnuts pieces
1/4 t. kosher salt, or to taste
1 T. lemon juice
3/8 c. fruity olive oil
1/3 c. grated parmesan
1/3 c. hot pasta water

In the bowl of a food processor – blend arugula, basil, mint, garlic, walnuts, salt, lemon juice. Once blended, scrape down the sides of the bowl and stream in the olive oil. Add Parmesan and blend briefly to combine. Taste for seasoning.

When ready to serve. Blend hot pasta water into the pesto to form a silky, creamy texture. Toss spaghetti with pesto.

To Serve

red chile flakes
fresh basil leaves
burrata
edible flowers

Plate the pasta. Sprinkle with red chile flakes to taste. Scatter with basil leaves. Top with a ball of burrata. Finish with edible flowers.

Note

For an extra spring-like presentation I add lots of basil leaves and flowers. While they are certainly edible (these are violas and begonias), the over abundance is for visual appeal rather than taste. Enjoy a few nibbles or set them aside if preferred. 🌸

More Pesto

Shishito Pepper Pesto here

Dandelion Pesto here

Carrot Top Pesto here

Cilantro Dill Pesto here

Kale Cilantro Pesto here

Kale Pesto by Nicole Putzel here