Variation On A Classic Dish

Pasta Salad with Peas and Burrata

Average: 5 (3 votes)
(3 votes)
Pasta Salad with Peas and Burrata

Pasta Salad with peas and burrata - Protein rich filling salad for pasta fans

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Health Score:
10,0 / 10
40 min.

Healthy, because

Even smarter

Nutritional values

With the cheese, the need for various vital substances can be wonderfully covered. In addition to casein (milk protein), minerals such as bone-strengthening calcium and wound-healing zinc are found in the creamy burrata.

Unfortunately, burrata is not always and everywhere available - buffalo mozzarella or cow's milk mozzarella are suitable substitutes.

1 serving contains
(Percentage of daily recommendation)
Calorie628 kcal(30 %)
Protein41 g(42 %)
Fat25 g(22 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage26.7 g(89 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K47.7 μg(80 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.7 mg(64 %)
Niacin12.9 mg(108 %)
Vitamin B₆0.6 mg(43 %)
Folate181 μg(60 %)
Pantothenic acid1.4 mg(23 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C47 mg(49 %)
Potassium1,403 mg(35 %)
Calcium385 mg(39 %)
Magnesium232 mg(77 %)
Iron7.8 mg(52 %)
Iodine108 μg(54 %)
Zinc6.1 mg(76 %)
Saturated fatty acids10.6 g
Uric acid196 mg
Cholesterol41 mg
Complete sugar9 g


1 oz Pine nuts (2 TBSP.)
2 zucchini
1 root Fennel
½ bunch Basil
½ oz parsley (1 handful)
7 ozs Fava bean (frozen)
9 ozs Peas (freshly split or frozen)
16 ozs Whole Grain Pasta (orecchiette or similar shape)
4 Tbsps olive oil
1 garlic clove
1 lemon (juice)
9 ozs Mozzarella (Burrata; 4 small balls)
How healthy are the main ingredients?
MozzarellaFennelolive oilPine nutsBasilparsley

Preparation steps


Roast pine nuts in a hot pan without fat over medium heat for 3 minutes. Clean zucchini, wash and cut crosswise into thin slices. Clean, wash and cut fennel into strips. Rinse herbs, shake dry and pluck leaves; set aside some basil leaves, coarsely chop remaining herbs.


Cook beans in boiling water for 8 minutes. Then rinse, drain and shell the seeds. Cook peas in boiling water for 4 minutes; drain, rinse and drain. Cook pasta according to package directions in plenty of salted boiling water until al dente; drain in a colander.


In a large frying pan, heat oil. Sauté zucchini and fennel in it for 7 minutes over medium heat. Add beans and peas, stir-fry for 2 minutes. Meanwhile, peel and finely chop garlic. Season vegetables with salt, pepper and lemon juice, stir in herbs and garlic.


Mix pasta with vegetables and pine nuts and place on plates. Place 1 burrata ball on each and sprinkle with remaining basil leaves.