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

Bundt cake with cherry icing
Mexican-style rib of beef with bell pepper salsa
Veggie couscous