Variation On A Classic Dish

Pasta Salad with Peas and Burrata

5
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
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
628
calories
Calories

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

Ingredients

for
4
Ingredients
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)
salt
4 Tbsps olive oil
1 garlic clove
peppers
1 lemon (juice)
9 ozs Mozzarella (Burrata; 4 small balls)
How healthy are the main ingredients?
MozzarellaFennelolive oilPine nutsBasilparsley

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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