Pasta Salad with Peas and Burrata

Ingredients

• 30 g pine nuts (2 tbsp)
• 2 Zucchini
• 1 bulb fennel
• 10 g basil (0.5 bunch)
• 5 g parsley (1 handful)
• 200 g thick beans (frozen)
• 250 g peas (fresh shelled or frozen)
• 200 g whole‑grain pasta (orecchiette)
• Salt
• 4 tbsp olive oil
• 1 Garlic clove
• Pepper
• 1 lemon (juice)
• 250 g mozzarella (burrata; 4 small balls; Italian fresh cheese)

Instructions

1. 1.

   Toast pine nuts in a hot, dry pan over medium heat for 3 minutes. Peel and wash the zucchini, then slice crosswise into thin rounds. Clean and wash the fennel, cut into strips. Rinse herbs, pat dry, remove leaves from stems; set aside some basil leaves and roughly chop the rest of the herbs.

2. 2.

   Cook beans in boiling water for 8 minutes. Drain, rinse with cold water, and peel the skins off the seeds. Boil peas for 4 minutes, then drain, rinse, and let them cool. Cook pasta according to package instructions in plenty of salted boiling water until al dente; strain and set aside.

3. 3.

   Heat oil in a large skillet. Sauté zucchini and fennel for 7 minutes over medium heat. Add beans and peas, stir‑fry for 2 more minutes. While this cooks, peel and finely chop the garlic. Season the vegetables with salt, pepper, and lemon juice; add herbs and garlic at the end.

4. 4.

   Combine pasta with vegetables and pine nuts, then plate. Top each serving with one burrata ball and sprinkle with remaining basil leaves.