Pasta fredda con pomodorini gialli e rossi, pesto di basilico e burrata by @maritoemoglie_incucina

25 min

4 servings

🍝

350 g

Fusilli

🍅

250 g

Yellow and red cherry tomatoes

🧀

150 g

Burrata

🌿

0.5 cup

Basil pesto

🧂

Salt

⚫

Pepper

🫒

Olive oil

🌿

Fresh basil

  1. Cook
    • Fusilli
    • Salt

    Cook pasta in salted water.

  2. Drain
    • Fusilli

    Drain and let cool.

  3. Mix
    • Fusilli
    • Yellow and red cherry tomatoes
    • Basil pesto

    Mix pasta, halved tomatoes, and basil pesto in a bowl.

  4. Add
    • Burrata

    Add burrata pieces, mix gently.

  5. Season
    • Salt
    • Olive oil

    Season with salt, pepper, and olive oil.

Pasta fredda con pomodorini gialli e rossi, pesto di basilico e burrata by @maritoemoglie_incucina

25 min

4 servings

🍝

350 g

Fusilli

🍅

250 g

Yellow and red cherry tomatoes

🧀

150 g

Burrata

🌿

0.5 cup

Basil pesto

🧂

Salt

⚫

Pepper

🫒

Olive oil

🌿

Fresh basil

Preparation Steps

  1. Step 1/5

    Cook pasta in salted water.

    🍝Fusilli
    🧂Salt
    🍲Pot

  2. Step 2/5

    Drain and let cool.

    🍝Fusilli

  3. Step 3/5

    Mix pasta, halved tomatoes, and basil pesto in a bowl.

    🍝Fusilli
    🍅Yellow and red cherry tomatoes
    🌿Basil pesto
    🥣Bowl

  4. Step 4/5

    Add burrata pieces, mix gently.

    🧀Burrata
    🥣Bowl

  5. Step 5/5

    Season with salt, pepper, and olive oil.

    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🥣Bowl

Composition

Ingredients

Types

Pasta, Vegetables, Dairy, Condiments, Herbs

Ingredients

Fusilli, Yellow and red cherry tomatoes, Burrata, Basil pesto, Salt, Pepper, Olive oil, Fresh basil

Allergens

Gluten, Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

610 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 84g, Sugar: 10g, Fat: 22g, Fiber: 5g, Saturated Fat: 8g, Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 30mg

Nutritional Information

Minerals

Calcium: 300mg, Iron: 2.1mg, Magnesium: 50mg, Phosphorus: 150mg, Potassium: 400mg, Sodium: 300mg

Vitamins

Vitamin A: 500IU, Vitamin C: 20mg, Vitamin D: 0IU, Vitamin E: 2mg, Vitamin K: 805g, Folate: 605g

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

Pot, Bowl, Knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Summer, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Italy

Various

Aspect

Texture

Creamy, Soft

Flavors

Savory, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 48 hours (Covered)