Pasta Salad with Peas and Burrata
Pasta Salad with peas and burrata - Protein rich filling salad for pasta fans
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.
(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.
