With the weather finally warming up, this delicious recipe is a great way to transition into the new season. The combination of seasonal asparagus, creamy burrata and fresh mint will melt all of your remaining winter blues away.
Even though all you need is a few simple ingredients, the flavours of this pasta will be sure to transport you to a sunny terrace somewhere in Italy.
There is no better feeling than when temperatures are finally in the 20s, the sun is shining and flowers are in bloom. Spring has sprung and it's time to transition into lighter, but still satisfying, dishes that leave you feeling fresh and energized.
This mint asparagus burrata pasta incorporates some of our favourite seasonal ingredients and flavours. The mint and lemon are super refreshing and the burrata adds the perfect amount of creaminess, without being too heavy.
The combination of the asparagus and our Cauliflower Tagliatelle provides all the nutritious vegetable goodness your body needs. Plus, our tagliatelle packs in a protein punch, making this recipe the perfect well-balanced lunch or dinner.
200 grams asparagus
1 clove of garlic
Zest of 1/2 a lemon
Juice of 1/2 a lemon
Pinch of mint
Sunny & Luna Cauliflower Tagliatelle
Salt and pepper
Cut the asparagus,into small rounds.
Finely chop the onion and garlic.
Heat a tablespoon of olive oil in a frying pan.
Add in the onion, asparagus and garlic and stir together.
Add in the lemon zest and lemon juice.
Bring a pot of salted water to a boil. Once boiling, add the tagliatelle and bring back to the boil.
Boil the taglietelle for 3 minutes.
Drain the taglietelle and add it to the pan with a little bit of olive oil. Season with salt and pepper. Toss through.
Sprinkle on a pinch of mint.
Serve pasta in 2 bowls. Top each bowl with half a burrata.