Pasta primavera

Pasta primavera

Total: 30 Min. | Active: 10 Min.
vegetarian
Nutritional value / person: 695 kcal
, Fat: 27 g
, Carbohydrate: 88 g
, Protein: 23 g

A very good friend of ours recently treated us to a beetroot carpaccio, which inspired us to create this salad. We currently serve it as a starter with every dinner and our guests love it. It looks super pretty with all the bright colours and tastes delicious to boot. We like to serve this salad with sourdough bread and a chilled glass of Chardonnay. Bon appétit!

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

Tomatoes

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

Pasta

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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Utensils

One ovenproof dish (holding approx. 1 ½ l)

How it's done

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Tomatoes

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.

Pasta

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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