Primavera Pasta with Pesto and Burrata by @hervecuisine

30 min

4 servings

🍝

300 g

Pasta

🥦

1 head

Broccoli

🌱

1 bunch

Asparagus

🫛

150 g

Peas

🧀

1

Burrata

🥜

100 g

Pine nuts

🧄

1.5 cloves

Garlic

🌿

1 handful

Mint, parsley, coriander

🧀

50 g

Parmesan

🫒

80 ml

Olive oil

🧂

Salt

⚫

Pepper

  1. Blanch
    • Asparagus
    • Broccoli
    • Peas

    Blanch the asparagus, broccoli and peas for a few minutes in boiling salted water, then lift the vegetables out with a slotted spoon.

  2. Sauté
    • Asparagus
    • Broccoli
    • Peas

    Sauté the blanched vegetables in 2 tbsp of olive oil.

  3. Cook
    • Pasta
    • Broccoli
    • Peas

    Cook the pasta al dente in the same hot water used for the vegetables.

  4. Add
    • Pine nuts
    • Garlic
    • Mint, parsley, coriander or basil leaves

    Make the pesto by blending the pine nuts, garlic, herbs, parmesan, olive oil, salt and pepper, then add 2 to 3 tbsp of it to the pasta.

  5. Serve
    • Pasta
    • Asparagus
    • Broccoli

    Serve the pasta with the vegetables and the opened burrata on top, seasoning with pesto, salt, pepper and olive oil.

Primavera Pasta with Pesto and Burrata by @hervecuisine

30 min

4 servings

🍝

300 g

Pasta

🥦

1 head

Broccoli

🌱

1 bunch

Asparagus

🫛

150 g

Peas

🧀

1

Burrata

🥜

100 g

Pine nuts

🧄

1.5 cloves

Garlic

🌿

1 handful

Mint, parsley, coriander

🧀

50 g

Parmesan

🫒

80 ml

Olive oil

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/5

    Blanch the asparagus, broccoli and peas for a few minutes in boiling salted water, then lift the vegetables out with a slotted spoon.

    🌱Asparagus
    🥦Broccoli
    🫛Peas
    🧂Salt
    🥄Slotted spoon

  2. Step 2/5

    Sauté the blanched vegetables in 2 tbsp of olive oil.

    🌱Asparagus
    🥦Broccoli
    🫛Peas
    🫒Olive oil

  3. Step 3/5

    Cook the pasta al dente in the same hot water used for the vegetables.

    🍝Pasta
    🧺Colander

  4. Step 4/5

    Make the pesto by blending the pine nuts, garlic, herbs, parmesan, olive oil, salt and pepper, then add 2 to 3 tbsp of it to the pasta.

    🥜Pine nuts
    🧄Garlic
    🌿Mint, parsley, coriander or basil leaves
    🧀Parmesan
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍝Pasta

  5. Step 5/5

    Serve the pasta with the vegetables and the opened burrata on top, seasoning with pesto, salt, pepper and olive oil.

    🍝Pasta
    🌱Asparagus
    🥦Broccoli
    🫛Peas
    🧀Burrata
    🫒Olive oil
    🧂Salt
    ⚫Pepper

Composition

Ingredients

Types

Grains, Vegetables, Dairy, Nuts, Herbs, Oils, Spices

Ingredients

Pasta, Broccoli, Asparagus, Peas, Burrata, Pine nuts, Garlic, Mint, parsley, coriander, Parmesan, Olive oil, Salt, Pepper

Notes

Pasta (rigatoni or other shape), Peas (a bowlful, fresh or frozen), Pine nuts (or almonds, for the pesto), Garlic (1 or 2 cloves, for the pesto), Mint, parsley, coriander (for the pesto, or basil leaves), Parmesan (or grana padano, for the pesto), Olive oil (for the pesto, for sautéing the vegetables), Salt (to taste, for the pesto), Pepper (to taste, for the pesto)

Allergens

Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Sugar-Free, Vegetarian

Calories

560 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 60g, Fat: 27g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 2.5mg, Magnesium: 60mg, Potassium: 480mg, Sodium: 480mg

Vitamins

Vitamin A: 350µg, Vitamin C: 45mg, Vitamin K: 90µg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Slotted spoon, Knife, Cutting board, Colander

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Spring Season, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Crunchy

Flavors

Herby, Garlicky, Nutty, Creamy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers (assembled pasta) : 1-2 days (airtight container,refrigerate promptly,burrata best fresh, may weep liquid when stored), homemade pesto (unmixed, stored separately) : up to 5 days (airtight container or jar,top with a thin layer of olive oil to limit oxidation,refrigerate)