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All of the best seasonal products on one fresh and tasty vegetarian pasta. Gluten-free linguine, creamy burrata, charred corn and the best pesto this side of springtime.

Yield 6
Prep Time 5 minutes
Total Time 10 minutes

Ingredients:

For the Pesto:

  • 1 bunch fresh dandelion greens (about 4 cups)
  • 1 cup walnuts
  • 1 cup grated parmesan cheese
  • 8 cloves garlic
  • 2 tablespoons Nature Nate’s Raw & Unfiltered Honey
  • 1 cup olive oil
  • 1 teaspoon salt
  • 1 tablespoon anchovy paste, optional

For the Pasta:

  • 4 ears corn
  • 16 oz gluten-free linguine, cooked to al dente
  • 1-pint cherry tomatoes halved
  • 3 rounds of burrata cheese
  • salt and pepper to taste

Directions:

For the pesto:

Puree all ingredients in a food processor or blender until well combined

For the pasta:

Grill corn until charred, allow to cool slightly, then cut kernels from the ear of the corn.

Toss pasta with pesto.

Top with tomatoes, corn and a slice of burrata.

Salt and pepper to taste.

Serve immediately.

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