Method
- Tip the pasta into a pan. Add the tomatoes, chorizo, half the basil and Kallo stock paste. Pour the hot water over the stock to help it dissolve and give it a mix if it needs it. Bring to the boil. Cover, reduce the heat to low and cook for 20-25 minutes or until the paste is al dente and the liquid almost gone.
- Add the pesto, cream cheese, remaining basil and a good pinch of salt and pepper to the pan. Mix well. Pop the burrata into the centre and serve immediately.
Ingredients
Serves 4
400g small pasta shells
850l just boiled water
250g cherry tomatoes, cut in half
150g chorizo, cut into cubes
2 large handfuls of roughly chopped basil leaves
1 tbsp Kallo stock paste
2 tbsp red pesto
60g cream cheese
150g Buratta
Salt and pepper
