Tricolore penne in pesto with peppers, balsamic cherry tomatoes and burrata

Ingredients for 2 servings:

• 200 g penne tricolore
• 1 small onion(s)
• 1 clove(s) garlic
• 150 g cherry tomatoes
• 1 spring onion(s)
• 1 bell pepper(s), red
• 3 tbsp basil pesto
• 1 tbsp Mediterranean spice mix, dried
• 1 tbsp balsamic cream
• 1 tbsp balsamic vinegar
• 1 pack of burrata
• 2 tbsp olive oil
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, alternatively with mozzarella instead of burrata

Wash the vegetables. Peel the onion and garlic. Halve both and slice into thin strips. Slice the spring onion crosswise into thin rings. Deseed the bell pepper and slice into thin strips. Quarter the cherry tomatoes, removing the stems. Marinate the tomatoes in a small bowl with the balsamic vinegar. Bring a medium-sized pot of salted water to a boil and cook the penne according to the package instructions. Meanwhile, sauté the onions and garlic in a pan with olive oil for 2 minutes. Then add the bell peppers and the Mediterranean seasoning and cook for 5 minutes. Deglaze with the balsamic vinegar and reduce the heat. Stir in the marinated tomatoes and heat gently. Season with salt and pepper to taste. Drain the penne, return it to the saucepan, and mix it with the pesto. Halve the burrata in half and season with salt and pepper if desired. Alternatively, you can tear some buffalo mozzarella into small pieces and use it as a topping. Arrange the penne in deep plates, add the roasted vegetables, sprinkle with the spring onion rings and arrange the burrata on top.