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🍝 Pasta Salad with Peas and Burrata

628 kcal · 30 min · 4 servings

Ingredients

• 30 g pine nuts (2 tbsp)
• 2 zucchini
• 1 bulb fennel
• 10 g basil (0.5 bunch)
• 5 g parsley (1 handful)
• 200 g broad beans (frozen)
• 250 g peas (freshly shelled or frozen)
• 200 g whole grain pasta (Orecchiette)
• salt
• 4 tbsp olive oil
• 1 garlic clove
• pepper
• 1 lemon (juice)
• 250 g mozzarella (burrata; 4 small balls; Italian fresh cheese)

Instructions

1. 1. Toast the pine nuts in a hot pan without oil over medium heat for 3 minutes.
2. 2. Wash the zucchini, trim the ends, and slice it into thin rounds.
3. 3. Wash the fennel, remove the hard base, and slice it into thin strips.
4. 4. Rinse the herbs, shake them dry, and pick the leaves off the stems.
5. 5. Set aside some basil leaves for garnish.
6. 6. Roughly chop the rest of the herbs.
7. 7. Boil the beans in boiling water for 8 minutes.
8. 8. Shock the beans with cold water, drain them, and peel off the skins.
9. 9. Boil the peas in boiling water for 4 minutes.
10. 10. Drain the peas, shock them with cold water, and let them drain.
11. 11. Cook the pasta in plenty of salted water according to package instructions until al dente.
12. 12. Drain the pasta and let it drain well.
13. 13. Heat oil in a large pan.
14. 14. Fry the zucchini and fennel in the pan for 7 minutes over medium heat.
15. 15. Add the beans and peas and fry them together for 2 minutes while stirring.
16. 16. Peel the garlic and chop it finely.
17. 17. Season the vegetables with salt, pepper, and lemon juice.
18. 18. Stir the chopped herbs and garlic into the vegetables.
19. 19. Mix the pasta with the vegetables and pine nuts.
20. 20. Portion the salad onto plates.
21. 21. Place one ball of Burrata on top of the salad.
22. 22. Garnish the salad with the reserved basil leaves.

Nutrition per serving

• kcal: 628
• Protein: 41 g · Fett/Fat: 25 g · Carbs: 59 g