Creamy Pesto Pasta with Burrata & Lemon-Fried Asparagus

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 out of your favorite neighborhood bistro.

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

  1. Make the pesto: Crush the garlic with a pinch of salt using a mortar. Add basil gradually and grind into a paste. Mix in pine nuts, parmesan, and olive oil until smooth. Season with salt and pepper.

  2. Cook the pasta: Follow the instructions on the package. Don’t forget to save a bit of the pasta water.

  3. Sauté the asparagus: Trim and cut asparagus into thirds. Sauté in butter in your OnePan 26until golden and soft. Finish with a squeeze of lemon juice, salt, and pepper.

  4. Toss it all together: Add the pesto, cooked pasta, and a splash of pasta water into the same pan. Stir until well combined. Top with a creamy burrata and serve immediately.

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