Spinach, lemon and garlic penne rigate with torn burrata

Name: Spinach, lemon and garlic penne rigate with torn burrata
Total time: 25 min
Ingredients: 200g of penne rigate pasta; 2 tbsp of olive oil; 2 egg yolks, large; 1 lemon for zest; 2 garlic cloves, crushed; 75g of baby spinach leaves, large stalks removed and leaves roughly shredded; 50g of hazelnuts, roughly chopped; 200g of burrata, torn; salt; black pepper

by Georgina Fuggle

Item 1 of 1

Main
easy
2
25 minutes

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Georgina Fuggle's pasta with burrata recipe is a delicious midweek treat. It's full of comforting flavours and textures. Special but simple egg yolk, olive oil, lemon and garlic flavours come together to make a creamy and satisfying sauce while spinach, hazelnuts and burrata finish the dish beautifully.

First published in 2015

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Not unlike the best outfits, the best recipes seem to be those that have relatively few ingredients; in this case think simple dishes that ensure each element are seen and tasted. This perfect lunch or casual supper is enriched with egg yolks, stirred into the pasta and cooked in residual heat before wilted spinach, hot toasted hazelnuts and creamy burrata are added. Enjoy.

Ingredients

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Imperial

200g of penne rigate pasta
2 tbsp of olive oil
2 egg yolks, large
1 lemon for zest
2 garlic cloves, crushed
75g of baby spinach leaves, large stalks removed and leaves roughly shredded
50g of hazelnuts, roughly chopped
200g of burrata, torn
salt
black pepper

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Method

In a small bowl lightly mix the olive oil, egg yolks, lemon zest and crushed garlic

Bring a large saucepan of water to the boil and drop the spinach in. Simmer for 1–2 minutes before removing from the pan with a large draining spoon or tongs. Squeeze out the excess water. Set the blanched spinach aside for a few minutes while you cook the pasta

Make sure the water returns to a simmer before adding the penne to the saucepan and simmering for 8–10 minutes until al dente. Working quickly, drain and return to the pan with the wilted spinach. Pour in the olive oil and egg yolk sauce and stir to combine, allowing the egg yolks to cook in the residual heat