Pasta and pesto salad with aubergine, burrata and cherry tomatoes
Preparation time
5 min
Cooking time
15 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
2
Creamy burrata, golden-brown fried aubergine cubes and fresh cherry tomatoes are combined with our delicious al dente pasta and green pesto. The toasted pine nuts add a lovely crunch, whilst the lemon zest gives the dish a fresh touch. A colourful pasta salad bursting with Italian flavours: ideal for lunch or as a light meal!
Preparation
- Pasta: Cook the pasta according to the instructions on the packet until al dente (firm to the bite) in plenty of salted water. Drain and leave to steam off for a moment. Mix in a small dash of extra virgin olive oil to prevent the pasta from sticking together. Leave to cool to lukewarm or room temperature.
- Aubergine: Cut the aubergine into small cubes. It’s best not to use the outer slices with just the purple skin, as these can become a bit tough after frying.
Heat a generous splash of olive oil in a large frying pan and fry the aubergine cubes over a medium heat until they are golden brown and tender. Season with salt and freshly ground black pepper. Set aside. - Pine nuts: Toast the pine nuts in a frying pan over a low heat in a little olive oil until they are golden brown. Note: they brown quickly. Set aside.
- Pasta and pesto: Mix the lukewarm pasta with a generous amount of green pesto. Add a small dash of extra virgin olive oil to help the pesto coat the pasta evenly. Then gently fold in the fried aubergine.
- Assembling the salad: Take a large plate or shallow dish. Spread the pasta and aubergine over the dish and place the burrata neatly in the centre. Halve the cherry tomatoes and arrange them around the burrata. Scatter the rocket loosely over and around the pasta. Sprinkle the toasted pine nuts over the salad and grate a generous amount of fresh lemon zest over it. Scrub and wash the lemon thoroughly beforehand. Add a few drops of lemon juice if you want it a little fresher.
Finish with a dash of olive oil and freshly ground black pepper. - Serving: Serve immediately, so that the burrata is still lovely and creamy and the pasta is still slightly warm. Cut open the burrata at the table so that the creamy centre spreads over the pasta and vegetables.
Buon appetito!
Ingredients
- 200 g Bertolli Mezze Maniche (or Fusilli)
- 5 to 6 tsp Bertolli green pesto, q.b.
- 1 small aubergine, diced
- 50 g rocket
- 1 burrata (take this out of the fridge half an hour beforehand)
- 200 g cherry tomatoes, halved, q.b.
- 25 g pine nuts, q.b.
- 1 organic lemon
- Extra virgin olive oil
- Salt and freshly ground black pepper
‘Note: “q.b.” stands for “quanto basta” and means “as much as is needed” or “to taste”. It is often seen in Italian recipes and on packaging.’
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