Cold Pasta Salad with Pea Pod Pesto and Burrata

Ingredients

• 500 g Pea pods (Pods, after removing the peas)
• 150 g Fresh peas (Peas removed from the pods)
• 250 g Spaghetti (small) (Dry pasta)
• 1 boule Burrata (About 125 g, at room temperature)
• 125 g Skyr (or thick plain yogurt) (Alternative: mascarpone)
• 50 g Block Parmesan (Coarsely grated)
• 100 g Pine nuts (Lightly toasted)
• 100 ml Extra virgin olive oil (About 100 g)
• 1 piece Shallot (Peeled and finely chopped)
• 1 small piece Red onion (Thinly sliced)
• 30 g Flat parsley (Leaves only, chopped)
• 1 zest Yellow lemon (Finely grated zest)
• 15 ml Dry sherry (About 1 tablespoon (8 g))
• 2 g Fleur de sel (To adjust to taste)
• 2 g Ground black pepper (About 4 turns of grinder)

Instructions

1. Prepare the ingredients

   Wash the pea pods, remove the peas, drain. Finely slice the shallot, slice the red onion, chop the parsley, grate the lemon zest, measure the skyr, the parmesan, the olive oil, the sherry, the salt and the pepper.

   Time: PT10M

2. Blanch the pea pods

   Bring a large pot of salted water (10 g salt) to a boil. Add the pea pods and cook 10 minutes. Transfer immediately to an ice bath to stop cooking and set the green colour.

   Time: PT12M

   Temperature: boiling water

3. Cook the pasta

   Bring a large pot of salted water to a boil. Add the spaghetti and cook 9‑10 minutes al dente. Drain, rinse under cold water and leave slightly moist.

   Time: PT12M

   Temperature: boiling water

4. Toast the pine nuts

   Heat a pan over medium heat and sauté the pine nuts for 5 minutes, stirring constantly until they are golden and fragrant.

   Time: PT5M

   Temperature: medium heat

5. Prepare the pea pod pesto

   In the blender, combine the blanched pods, the skyr, the chopped shallot, the parsley, the lemon zest, the sherry, 100 ml olive oil, the parmesan and the toasted pine nuts. Blend until a creamy texture is achieved, adding a little pasta cooking water if necessary. Season with fleur de sel and pepper.

   Time: PT5M

6. Assemble the salad

   In a large bowl, mix the still slightly moist pasta with the pesto. Fold in the fresh peas, the red onion slices and the torn burrata pieces. Mix gently so as not to crush the burrata.

   Time: PT5M

7. Adjust seasoning and serve

   Taste the salad, adjust salt or pepper if needed. Serve immediately or place in the refrigerator for 15 minutes before eating.

   Time: PT3M

Nutrition Facts

Calories

750

Protein

20 g

Carbohydrates

80 g

Fat

45 g

Fiber

6 g

Ingredient Substitutions

• Instead of Pea pods: Green beans, Fava beans
• Instead of Fresh peas: Frozen peas
• Instead of Spaghetti (small): Tagliatelle, Fusilli
• Instead of Burrata: Buffalo mozzarella, Fresh cheese
• Instead of Skyr (or thick plain yogurt): Mascarpone, Quark
• Instead of Block Parmesan: Pecorino, Grana Padano
• Instead of Pine nuts: Cashews, Sliced almonds
• Instead of Extra virgin olive oil: Canola oil
• Instead of Shallot: Red onion
• Instead of Red onion: Shallot
• Instead of Flat parsley: Cilantro
• Instead of Yellow lemon: Lime
• Instead of Dry sherry: Dry white wine
• Instead of Fleur de sel: Sea salt
• Instead of Ground black pepper: White pepper

Equipment Needed

• Large pot for pasta
• Medium pot for blanching the pods
• Mixing bowl (salad bowl)
• Immersion blender or food processor
• Colander
• Fine-mesh sieve (chinois)
• Frying pan
• Cutting board
• Chef's knife
• Measuring spoon
• Container for ice bath
• Wooden spatula (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a homemade ice bath with frozen water bottles if you don't have an ice cube tray.
• Toast the pine nuts just before blending to release their aromas.
• Choose a high‑quality burrata, at room temperature, for a creamy centre that pairs perfectly with the green pesto.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container for up to 2 days.

Freezer: Not recommended: the pesto and burrata lose texture.

Room temperature: Consume within 2 hours if ambient temperature exceeds 20 °C.

Make-Ahead Tips

• The pesto can be prepared 1 day ahead and kept in the refrigerator in an airtight jar.
• The pasta can be cooked, cooled and stored separately before assembling the salad.