Spaghetti with green veggies, burrata and pistachio pesto

Easy
Illustration appellation
Appellation(s)
Spaghetti with green veggies, burrata and pistachio pesto

Ingredients

  • 20g green pistachios
  • 1 large bunch fresh basil
  • 20g parmesan
  • 15cl olive oil
  • 0.5 spaghetti
  • 150g fresh peas
  • 1 bunch green asparagus
  • 60g burrata
  • Handful of mint leaves
  • Salt and ground pepper

Preparation

  • Step 1Start by making the pesto. Cut the parmesan in small pieces and mix with the pistachios, basil and olive oil until well blended.
  • Step 2Bring a large amount of water to a boil. Meanwhile, shell the peas and cut the asparagus into chunks. When the water boils, salt it, add the green veggies and cook for 5 mins. Strain, then let cool immediately in a large ice-water bath to set the colour.
  • Step 3Bring a large amount of water to a boil again. When the water boils, salt it and add the spaghetti. Cook at a low boil following pack instructions. Drain.
  • Step 4Place the spaghetti in a serving dish and mix with the vegetables and mint. Add the burrata torn into pieces, drizzle with pesto and season with sea salt and a few turns of the pepper mill. Serve immediately.

Food and wine pairings
to taste

Bresse chicken with morel mushrooms
Cod Burger with courgettes and herb aioli
Duck breasts with dried fruit and roasted nectarines