This delightful recipe, shared by HelloFresh and Whoogy’s, brings together the creamy textures of burrata with the sweet touch of honey-grilled nectarine, wrapped up in a vibrant, summery pasta dish.<\/p>\n
For one serving:<\/p>\n
– Casarecce pasta: 180g
\n– Nectarine: 1 whole
\n– Cherry tomatoes: 1 pack
\n– Burrata: 1 whole
\n– Lemon: \u00bd
\n– Basil cream: 1 pack
\n– Salad mix: 1 pack
\n– Prosciutto crudo: 50g
\n– Butter: 100g
\n– Honey: 2 teaspoons
\n– Balsamic vinegar: 1 teaspoon
\n– Olive oil: 2 drizzles<\/p>\n
Total time: 20 minutes<\/p>\n
Prep time: 10 minutes<\/p>\n
Cooking time: 10 minutes<\/p>\n
Start by bringing a large pot of salted water to a boil. Add the casarecce and cook for 7-9 minutes until al dente. Drain and rinse under cold water, then drain again thoroughly.<\/p>\n
Slice the nectarine in half, then into 1 cm wedges. Halve the cherry tomatoes and place them in a bowl, sprinkling them with salt to enhance their flavor \u2013 a simple yet effective tip from Whoogy\u2019s to boost their taste. Cut the burrata into 2 cm pieces.<\/p>\n
Heat a skillet over high heat with a drizzle of olive oil and a bit of butter. Grill the nectarine wedges for 2-5 minutes until nicely caramelized, then drizzle generously with honey. Remove from the pan and set aside. Wash the lemon and finely grate its zest.<\/p>\n
In a large mixing bowl, whisk together the basil cream, a pinch of lemon zest, a drizzle of lemon juice, balsamic vinegar, and a generous drizzle of olive oil. Season with salt and pepper. Add the salad mix, cherry tomatoes, and chilled pasta, tossing well to combine.<\/p>\n
To serve, arrange the salad in deep plates. Top with chunks of burrata, prosciutto, and the honey-grilled nectarine. Season with a final sprinkle of salt and pepper. Enjoy your meal filled with the flavors of summer!<\/p>\n\n\n