Orecchiette with asparagus and burrata

Orecchiette with asparagus and burrata

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 694 kcal
, Fat: 25 g
, Carbohydrate: 90 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crispy breadcrumbs

2 tbsp olive oil
6 tbsp panko breadcrumbs or regular breadcrumbs
2 garlic cloves, pressed
½ bunch basil, finely chopped
½ bunch peppermint, finely chopped
2 tbsp pine nuts
¼ tsp sea salt

Asparagus

2 tbsp olive oil
3 spring onions incl. green parts, quartered lengthwise, cut into pieces approx. 5 cm long
500 g green asparagus lower third peeled, asparagus quartered lengthwise, cut into approx. 5 cm pieces
½ tsp salt
a little pepper

Pasta

400 g orecchiette
salted water, boiling
1 burrata (approx. 150 g)
½ bunch basil, torn
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How it's done

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Crispy breadcrumbs

Heat the oil in a non-stick frying pan. Add the breadcrumbs, garlic, herbs and pine nuts, fry for approx. 5 mins. Remove, season with salt, set aside.

Asparagus

Heat the oil in the same pan. Stir fry the spring onions and asparagus for approx. 5 mins, season.

Pasta

Cook the pasta in boiling salted water until just al dente, set aside approx. 100 ml of the cooking water. Drain the pasta, add to the asparagus along with the reserved cooking water, mix well. Tear apart the burrata, mix in along with the basil, top with the crispy breadcrumbs.

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