
Italian Pasta Bowl difficulty 20 min. total time Ingredients for 4 persons 400 g Pasta of your choice 2 Peaches 2 TBSP Olive oil 1 TSP Maple syrup 25 g Pine nuts 4 Burrata à 100g 125 g Blueberries 2 Rocket salad 100 g Arragula 12 TBSP Kühne Balsamic Fig Dressing 0.5 TSP Chili Flakes Preparation Boil pasta in salted water according to package instructions until al dente, then drain. Wash, dry, halve, and pit the peaches, then cut into slices. Sauté briefly in olive oil, mix with maple syrup, lightly season with salt, and remove from the pan. Roast pine nuts in a non-stick pan until golden. Drain the burrata in a sieve. Wash and dry the blueberries. Halve and pit the avocados, scoop out the flesh, and cut each half in half. Wash and spin dry the arugula. Toss the cooked pasta with the arugula. Arrange the peach slices, avocado, and burrata on top. Drizzle with Kühne Balsamic Fig Dressing. Top with blueberries, toasted pine nuts, and a sprinkle of chili flakes.