Comforting Italian

Rotelle with burrata, spinach and almonds

Name: Rotelle with burrata, spinach and almonds
Yield: 4
Cuisine: /italian
Ingredients: 400g rotelle or other short pasta; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 20g unsalted butter; 3 garlic cloves, finely chopped; 1/2 cup (70g) slivered almonds; 150g baby spinach leaves; 1/4 cup (60ml) lemon juice; Zest of 1 lemon; Toasted white breadcrumbs, to serve; 200g ball of burrata* or fresh mozzarella, torn

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Toasted breadcrumbs, melted cheese, pasta and olive oil...what else could you ask for tonight. This is one meat-free dinner that's seriously indulgent.

400g rotelle or other short pasta
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
20g unsalted butter
3 garlic cloves, finely chopped
1/2 cup (70g) slivered almonds
150g baby spinach leaves
1/4 cup (60ml) lemon juice
Zest of 1 lemon
Toasted white breadcrumbs, to serve
200g ball of burrata* or fresh mozzarella, torn

Method

1.

Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain well.
2.

large frypan over medium heat. When butter has melted, add garlic and almonds. Cook for 2-3 minutes or until almonds are golden brown. Add the pasta and spinach to the pan, then stir until combined and the spinach has just wilted.
3.

Place the pasta in a large bowl. Stir through lemon juice and zest and season. Top with breadcrumbs and burrata and drizzle with oil. Divide between bowls.