Cavatappi on burrata cream with strawberries and asparagus
- Cavatappi 320g
- Burrata n.2
- Strawberries 200g
- Asparagus 200g
- Spring onion n.1
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
In this recipe we recommend using:
HOW TO COOK
With a blender mix the burrata with very little olive oil (and some tablespoons of milk if necessary) until you get a thick and uniform cream. Clean the asparagus removing the tough part and steam for about 10 minutes – it depends on size –they have to remain crunchy.
Cook the pasta. Brown the olive oil and the spring onion, then add asparagus cut into small pieces, salt, and cook for a few minutes. Add strawberries cut into small pieces and cook for 1 minute.
To prepare the dish: stir the pasta with some tablespoons of burrata cream, then with strawberries and asparagus cooked with spring onion. Cover the base of the dish with burrata cream, put the pasta in the middle and garnish with asparagus tips and a bit of pepper.
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