Kitchen inspiration: Power pasta - rhubarb tagliatelle with spinach, peppers & burrata

Many bikers feel the same way. At the end of the week, the same dishes are always on the table. We want to change that and inspire you to try out some new dishes. The good thing is that the whole thing only takes around 20 minutes.

This pasta dish is characterised by its mix of fresh acidity, creamy burrata and crunchy vegetables. Burrata is a special type of mozzarella ball that also contains a mixture of stracciatella and cream. The rhubarb adds a fruity, tangy note that harmonises perfectly with the mild pasta and creamy cheese.

Spinach, peppers and hazelnuts not only add colour and flavour, but also provide many important vitamins, minerals and healthy fats. The combination of carbohydrates, protein and fresh ingredients makes the dish ideal for cyclists: it provides quick energy for the ride and also supports regeneration after training.

Recipe and ingredients: Rhubarb tagliatelle with spinach, peppers & burrata

Ingredients for 4 people

• 300 g rhubarb
• 125 g baby spinach leaves
• 2 peppers (red and yellow)
• 1 red onion
• 2 garlic cloves
• 400 g pasta (e.g. tagliatelle, spaghetti)
• Salt
• 1 tbsp olive oil
• 1 tbsp sugar
• Juice and grated zest of ½ organic lemon
• Pepper from the mill
• 4 balls of burrata (approx. 100 g each)
• Lemon zest for garnish
• 30 g hazelnut flakes

Preparation

Step 1: Rinse and clean the rhubarb, spinach and peppers. Peel thin strips lengthways from the rhubarb (e.g. with a peeler) and cut in half or thirds lengthways.

Drain the spinach well and set a little aside for garnishing.

Cut the peppers into strips. Peel the onion and garlic, cut the onion into thin slices and finely slice the garlic.

Step 2: Cook the pasta in salted water according to the packet instructions until al dente.

Sauté the onions briefly in the hot oil in a pan. Add the rhubarb, sprinkle with sugar and lightly caramelise.

Stir in the peppers and garlic, deglaze with a little pasta cooking water and lemon juice and cook for approx. 5 mins.

Flavour with salt and pepper.

Step 3: Drain the pasta and toss with the rhubarb mixture together with the spinach.

Arrange on plates and scatter the torn burrata on top. Serve garnished with spinach leaves, lemon zest and hazelnut flakes. Enjoy your meal.

• Preparation: 20 min.
• Cooking: 20 min.
• Nutritional values: per person approx. 769 kcal, 32 g protein, 31 g fat, 85 g carbohydrates