VEGGIPASTA BURRATA, PESTO AND SUNDRIED TOMATOES
- 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
PREPARATIONBoil 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.