Pasta with burrata

Name: Pasta with burrata
Ingredients: Burrata; 150 g fresh basil and flat-leaf parsley; 200 g pine nuts; 40 g mild olive oil; 250 g rapeseed oil; 200 g Capers; 60 g Anchovy; paccheri pasta; green asparagus tips; a little salt

Creamy pasta with fresh burrata, combined with green asparagus and herbs for a fresh and delicate Italian taste experience.

Ingredients

Burrata

150gfresh basil and flat-leaf parsley

200gpine nuts

40gmild olive oil

250grapeseed oil

200gCapers

60gAnchovy

paccheri pasta

green asparagus tips

a little salt

Preparation

Make a pesto: rinse the anchovies and pat dry. Rinse the 200 grams of capers (in salt) and pat dry.
Pound together with 200 grams of pine nuts to make a pesto (using a mortar and pestle).
Next, make a herb oil by blanching the herbs. Then cool in ice water.
Squeeze out and blend finely with the rapeseed oil and olive oil.
Strain through a fine sieve and add salt if desired.
Cook the pasta until just under al dente and rinse cold.
Mix the pesto with about 2 dl of the herb oil and heat.
Spoon onto a plate, top with some burrata, and briefly heat with a blowtorch so it melts over the pasta.
Garnish with green asparagus tips.