Springtime Pasta Dish (Print Version)
# Ingredients:
→ Pasta and Side Dishes
01 -
50 g grated parmesan
02 -
200 ml heavy cream
03 -
1 burrata cheese
04 -
250 g pasta of your choice
05 -
1 tbsp toasted pine nuts
06 -
250 g green asparagus
→ Wild Garlic Pesto
07 -
80 ml olive oil
08 -
1 tbsp toasted pine nuts
09 -
A pinch of salt and pepper
10 -
50 g grated parmesan
11 -
50 g fresh wild garlic leaves
# Instructions:
01 -
Put wild garlic, toasted pine nuts, olive oil, grated parmesan, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
02 -
Cut off the tough ends of the asparagus, then slice them into pieces about 2 cm long.
03 -
Cook the pasta in salted boiling water, following the pack instructions. Save a cup of the pasta water before draining.
04 -
Warm up the pesto gently in a pan. Add the heavy cream, grated parmesan, and a splash of pasta water to get a nice sauce. Let simmer briefly.
05 -
Add the chopped asparagus to the sauce in the pan. Let it cook on low heat for 5 to 10 minutes, just until it's tender but still a bit crisp. Season with salt and pepper.
06 -
Toss the cooked pasta into the pan with the sauce and asparagus. Mix well to coat the pasta.
07 -
Serve the dish on plates, placing the burrata cheese in the middle. Gently cut the burrata so the creamy center spreads. Sprinkle over toasted pine nuts to finish.
# Notes:
01 -
Wild garlic is in season during spring, making this the perfect time to use it.
02 -
If fresh wild garlic isn’t available, store-bought wild garlic pesto works too.
03 -
Burrata is an Italian cheese filled with mozzarella and cream. It adds a rich, creamy touch to this dish.
04 -
For extra flavor, sprinkle some freshly chopped wild garlic on top when serving.