Grilled Peach Burrata Pasta (Printable Version)
# What You Need:
→ Pasta
01 -
250 g short pasta (e.g., fusilli, orecchiette, or farfalle)
→ Fruits & Vegetables
02 -
2 ripe peaches, halved and pitted
03 -
100 g arugula or baby spinach
04 -
1 small shallot, thinly sliced
05 -
1 handful fresh basil leaves, torn
→ Cheese
06 -
200 g burrata cheese
→ Nuts
07 -
40 g toasted pine nuts or walnuts
→ Vinaigrette
08 -
3 tbsp extra-virgin olive oil
09 -
1 tbsp white balsamic vinegar
10 -
1 tsp honey
11 -
1 tsp Dijon mustard
12 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse under cool water, and set aside.
02 -
Preheat a grill or grill pan over medium-high heat. Lightly brush the peach halves with a little olive oil. Grill for 2–3 minutes per side until charred and caramelized. Let cool slightly, then slice into wedges.
03 -
In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
04 -
In a large salad bowl, combine the cooked pasta, grilled peach slices, arugula or baby spinach, sliced shallot, and most of the basil. Drizzle with the vinaigrette and toss gently to combine.
05 -
Tear the burrata into large pieces and arrange over the salad. Sprinkle with toasted pine nuts or walnuts and the remaining basil leaves. Serve immediately, or chill for up to 1 hour before serving for a cold pasta salad.
# Additional Notes:
01 -
For extra flavor, add a handful of cherry tomatoes or a sprinkle of chili flakes.
02 -
Swap peaches for nectarines or grilled apricots if desired.
03 -
Serve with crusty bread and a chilled glass of Pinot Grigio or sparkling water with lemon.
04 -
To make gluten-free, use gluten-free pasta.