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