THE DAIRY KITCHEN
Burrata, Zucchini and Mint Pappardelle
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
The burrata forms almost an instant creamy sauce for this summery pasta.
Ingredients
1/4 cup extra virgin olive oil6 spring onions, sliced
2 anchovies
2 large zucchini, julienned
freshly ground black pepper and salt, to taste
350g fresh lasagne sheets
1/2 cup mint leaves, torn
2 That's Amore Burrata
Method
- Heat 2 tablespoons olive oil in a large non-stick frypan. Add spring onion, anchovies and zucchini, season to taste. Saute over medium heat until zucchini are soft, tender and fragrant.
- Cut lasagne sheets into 2cm thick strips along the shortest edge to make short pappardelle. Cook in salted boiling water until al dente, drain. Immediately transfer pasta into the frypan with sauce and toss over medium heat for 1 minute until glossy and silky. Toss in mint and a grinding of black pepper.
- Arrange pasta in a large serving dish, top with Burrata, drizzle with remaining oil and season with salt and pepper. At the table, break into the Burrata and lightly toss the cream and mozzarella through the pasta to coat.
