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VEGGIPASTA BURRATA, PESTO AND SUNDRIED TOMATOES

Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Servings 4 people

Ingredients

  • 300 gr Spinach Campanelle
  • handful pine nuts
  • 4 tbsp semi sundried tomatoes
  • 5 tbsp basil pesto
  • 2 Burrata cheeses - Mozzarella di bufala
  • salt and pepper to taste

Instructions

  • PREPARATION
    Boil pasta according to instructions on the package.
    Drain and set aside in a bowl.
    Toast pine nuts and cool on a plate.
    Roughly chop up the semi sun-dried tomatoes.
    When ready to serve, drain the burrata cheese and tear it with your hands.
    Mix in pesto and garnish with sun-dried tomatoes, burrata and pine nuts.
    Best served immediately.