Hélices de tomate y espinacas |con burrata e higos frescos

Ingredientes

100 g de Ensaladas Hélices Bio Gallo

20 g Piñones

40 g Pistachos sin cáscara

30 g Albahaca fresca deshojada

40 g Tomate seco

30 g Parmesano

50 ml Aceite oliva

1 Burrata fresca

3 Higos maduros

Pimienta y sal

Preparación

Paso 1

Hervir en abundante agua con un poco de sal la pasta. Para el pesto, juntar los piñones, los pistachos, la albahaca, el tomate seco, el parmesano cortado en dados.

Paso 2

Añadir el aceite oliva. En un túrmix, triturar hasta obtener una pasta homogénea. Juntar el pesto con la pasta y empatar. Cortar los higos y desmenuzar la burrata.

Paso 3

Añadir un poco de aceite por encima y unas hojas de albahaca para decorar.

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Hélices de tomate y espinacas

con burrata e higos frescos

Ingredientes

Preparación

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Hélices de tomate y espinacas

con burrata e higos frescos

Ingredientes

Preparación

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