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Creamy Peach Burrata Pasta | Summer Classic
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Cremige Sommerpasta mit saftigen Pfirsichspalten, frischem Basilikum und cremigem Burrata-Topping – schnell zubereitet in unter 20 Minuten.
Ingredients
Preparation method
Cook the penne in plenty of boiling salted water according to the package instructions until al dente. When draining, reserve about 100 ml of the pasta water.
In the meantime, wash, pit, and slice the peaches into thin wedges. Peel and finely chop the garlic. Toast the pine nuts in a dry pan until golden brown and set aside.
Heat the olive oil in a large pan. Briefly sauté the chopped garlic. Add the peach wedges and fry gently for about 2–3 minutes until they lightly caramelize.
Chef's tip
For an extra creamy sauce consistency, you can fold some of the whisked creamy burrata filling directly into the hot pasta.
In high summer, the dish tastes especially good with peaches straight from the grill.
75 min
Under an hour
