Pasta Salad with peas and burrata
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.
(Percentage of daily recommendation)
Calorie | 628 cal. | (30 %) | ||
Protein | 41 g | (42 %) | ||
Fat | 25 g | (22 %) | ||
Carbohydrates | 59 g | (39 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 26.7 g | (89 %) |
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 2.8 mg | (23 %) | ||
Vitamin K | 47.7 μg | (80 %) | ||
Vitamin B₁ | 1 mg | (100 %) | ||
Vitamin B₂ | 0.7 mg | (64 %) | ||
Niacin | 12.9 mg | (108 %) | ||
Vitamin B₆ | 0.6 mg | (43 %) | ||
Folate | 181 μg | (60 %) | ||
Pantothenic acid | 1.4 mg | (23 %) | ||
Biotin | 10.8 μg | (24 %) | ||
Vitamin B₁₂ | 0.8 μg | (27 %) | ||
Vitamin C | 47 mg | (49 %) | ||
Potassium | 1,403 mg | (35 %) | ||
Calcium | 385 mg | (39 %) | ||
Magnesium | 232 mg | (77 %) | ||
Iron | 7.8 mg | (52 %) | ||
Iodine | 108 μg | (54 %) | ||
Zinc | 6.1 mg | (76 %) | ||
Saturated fatty acids | 10.6 g | |||
Uric acid | 196 mg | |||
Cholesterol | 41 mg | |||
Complete sugar | 9 g |
Ingredients
- 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)
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.