Cold Pasta Salad with Pea Pod Pesto and Burrata
Recipe by Norbert Tarayre
A refreshing summer salad mixing al dente spaghetti, an original pesto made from pea pods, parmesan, pine nuts and skyr, topped with creamy burrata, fresh peas, red onion and flat parsley. Perfect for hot summer days.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
18m
Prep
34m
Cook
10m
Cleanup
1h 2m
Total
Cost Breakdown
Total cost:$24.25
Per serving:$6.06
Critical Success Points
- • Blanch the pea pods to retain their green colour
- • Cook the pasta al dente and rinse with cold water
- • Achieve the right pesto consistency (neither too thick nor too thin)
- • Keep the pasta slightly moist before adding the pesto
Safety Warnings
- • Be careful with boiling water when blanching the pods and cooking the pasta
- • Use a sharp knife to chop the shallot and parsley
- • Do not leave pine nuts unattended, they burn quickly
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium