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Cold Pasta Salad with Pea Pod Pesto and Burrata
A refreshing summer salad mixing al dente spaghetti, an original pesto made from pea pods, parmesan, pine nuts and skyr, topped with creamy burrata, fresh peas, red onion and flat parsley. Perfect for hot summer days.
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Critical Success Points
- • Blanch the pea pods to retain their green colour
- • Cook the pasta al dente and rinse with cold water
- • Achieve the right pesto consistency (neither too thick nor too thin)
- • Keep the pasta slightly moist before adding the pesto
Safety Warnings
- • Be careful with boiling water when blanching the pods and cooking the pasta
- • Use a sharp knife to chop the shallot and parsley
- • Do not leave pine nuts unattended, they burn quickly
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