Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together (for a texture similar to ricotta): the mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can't find burrata. Ingredients:
1 pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta) |
2 tablespoons (1/4 stick) butter |
1/3 cup olive oil |
2 large garlic cloves, minced |
1/4 cup lemon juice |
1 teaspoon finely grated lemon peel |
1 6-ounce package baby spinach (about 4 cups) |
3/4 cup sliced almonds, toasted |
1 pound burrata cheese, cut into 1-inch chunks |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
2. Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.
|
|