Burrata and summer truffle pasta

A simple yet sophisticated pasta dish where the quality of the produce is crucial to the end result.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the spinach sauce.

Step 2

Blanch the spinach quickly (1 minute) in salted boiling water than cool immediately in iced water to retain the colour.

Step 3

Now drain and blend along with the oil, the optional garlic and a pinch of salt and pepper. Add water as you need to reach a sauce consistency and add a touch of xanthan to avoid that the sauce will become too watery. Blitz until smooth, season to taste and place into a squeeze bottle.

Step 4

Drop the pasta in salted boiling water and place the burrata into a heat proof bowl. Season with oil, salt and pepper and smash into a chunky sauce. Drain the pasta and toss it into the burrata along with a ladle of pasta water to loosen up the sauce.

Step 5

Mix well to coat the pasta, check the seasoning and plate immediately. Top with drizzles of warm spinach sauce, freshly shaved truffle and toasted hazelnuts.