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Pasta Caprese with Prosciutto & Burrata

Pasta Caprese with Prosciutto & Burrata

with pesto rosso & pumpkin seeds

Calories

:

879 kcal

Protein

:

32.5g protein

Total

:

15 minutes

Difficulty

:

Medium

Family

Allergens:

Noten
Cashewnoten
Melk (inclusief lactose)
Gluten
Tarwe
Pinda's
Walnoten
Macadamianoten
Hazelnoten
Pistachenoten
Pecannoten
Amandelnoten
Noten
Paranoten
May contain traces of allergens
Mosterd
Soja

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

40 g

Pesto rosso

(Contains: Noten, Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Walnoten, Macadamianoten, Hazelnoten, Pistachenoten, Pecannoten, Amandelnoten, Noten, Paranoten)

5 g

Pumpkin seeds

5 g

Fresh basil

½ piece

Red onion

90 g

Fiocchi tricolore

(Contains: Gluten, Tarwe May be present: Mosterd, Soja)

½ sachet(s)

Sicilian-style herb mix

½ bulb(s)

Burrata

(Contains: Melk (inclusief lactose))

190 g

Mini Roma tomatoes

25 g

Prosciutto crudo

Not included in your delivery

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3679 kJ

Calories879 kcal

Fat45.7 g

Saturated Fat11.3 g

Carbohydrate80.8 g

Sugar13.7 g

Dietary Fiber9.4 g

Protein32.5 g

Cholesterol18.8 mg

Salt2.2 g

Trans Fat0.3 g

Potassium1128.6 mg

Calcium43.2 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil the pasta

1

Boil plenty of salted water in a pot or saucepan (see Tip).
Cook the pasta for 9 - 11 minutes.
Reserve some of the pasta water, then drain and set aside.

Tip: to save time, you can also use a kettle instead.

Prepare the toppings

2

Halve the tomatoes and slice the onion into half-rings.
Heat a clean frying pan over high heat.
Toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.

Finish

3

Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the onion with the tomatoes, the Sicilian-style herbs and the pesto rosso for 3 - 5 minutes.
Add the pasta and mix well to combine.
Add a splash of pasta water as necessary if it seems too dry. Season to taste with salt and pepper.
Meanwhile, finely chop the basil.

Serve

4

Serve the pasta on plates and tear the prosciutto directly over.
Top with the burrata.
Garnish with the basil and the toasted pumpkin seeds.

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