Photo: Mike Kenneally
Burrata with Asparagus, Sugar Snap Peas and Pistachio-Arugula Pesto
10 ingredients
Serves 4.
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Chef Billy Allin uses burrata from Maplebrook Farm, a wonderful creamery in Vermont. This dish is great served as part of an antipasti or for a weeknight dinner. Use really fat, juicy asparagus spears if possible.
Estimated Nutrition (whole recipe, rough)
622
Calories
24g
Protein
44g
Fat
41g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Burrata | 1 oz (28g) | 90 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. plus 1/4 cup extra-virgin olive oil, plus more as needed
- 5 oz. small peppery arugula leaves (about 5 cups)
- 1/4 cup pistachios, toasted
- 1 garlic clove, minced
- 2 Tbs. grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 1/2 lb. sugar snap peas
- 1 bunch asparagus
- Lemon juice, to taste
- 2 burrata cheese balls, each 4 oz.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes