Recipe for pesto pasta with burrata & lemon-fried asparagus

Pestopasta med burrata & citronstekt sparris

Pesto pasta with burrata & lemon-fried asparagus

Recipe by Rebeka Matukevica

Fresh, vibrant, and creamy—this homemade pesto pasta with burrata and lemony asparagus is exactly what your dinner plans have been missing. With just one pan and a few simple steps, you’ll have a dish that looks and tastes like something straight from your favorite neighborhood bistro.

Cooking time: 20 min

Number of people: 4

Ingredients

For the pesto
2 bunches of fresh basil
0.5 dl roasted pine nuts
1 clove of garlic, grated
1 dl grated parmesan
1,5-2 dl olive oil
Salt and pepper

For the pasta
400 g pasta of any kind
250 g asparagus
Butter, for frying
Juice of 1/4 lemon
1 burrata

Here's how you do it

Make the pesto: Crush the garlic with a pinch of salt in a mortar. Gradually add the basil and grind into a paste. Mix in the pine nuts, Parmesan, and olive oil until smooth. Season with salt and pepper.
Cook the pasta: Follow the instructions on the package. Don’t forget to reserve some of the pasta water.
Sauté the asparagus: Trim and cut the asparagus into thirds. Sauté it in butter in your OnePan 26 until golden and tender. Finish by squeezing over a little lemon juice, then season with salt and pepper.
Combine everything: Add the pesto, cooked pasta, and a splash of pasta water to the same saucepan. Stir until everything is well combined. Top with creamy burrata and serve immediately.