Pasta primavera

Name: Pasta primavera
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 200 g burrata piccola; 250 g vine-ripened cherry tomatoes; 100 g thin green asparagus; 30 g Micro Greens; 4 tbsp olive oil; 1 tbsp balsamic vinegar; 500 g pasta; ¼ tsp salt; a little pepper

main dish Vegetarian

Total: 30 min. | Active: 10 min.

vegetarian

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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.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

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

How it's done

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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