for 4 person

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

How it's done

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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