Pasta primavera

Pasta primavera

Total: 30 min. | Active: 10 min.
Nutritional value / person: 695 kcal
, Fat: 27 g
, Carbohydrate: 88 g
, Protein: 23 g
Our Pinterest feed is currently bursting with wonderfully mouth-watering photos of perfectly rolled up spaghetti nests and that inspired us to make this dish. We love the combo of the crunchy asparagus with the juicy tomatoes and creamy burrata. The pasta is ready in half an hour and is the perfect dish for the first balmy spring evenings on the balcony.


4 person


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


250 g vine-ripened cherry tomatoes
4 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp salt
a little pepper


500 g pasta (e.g. Linguine)
salted water, boiling
100 g thin green asparagus, halved lengthwise
200 g burrata piccola
30 g Micro Greens
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One ovenproof dish (holding approx. 1 ½ l)

How it's done

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Place the tomatoes, oil and balsamic in the prepared dish, season and mix well.

To roast

Roast for approx. 20 mins. in the centre of an oven preheated to 200°C.


Cook the pasta in boiling salted water until just al dente, add the asparagus for the final minute. Drain the pasta and asparagus. Mix the pasta and asparagus with the cooking juice from the cherry tomatoes, plate up and shape into nests, garnish with the cherry tomatoes, burrata and micro greens.

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