Spinach, lemon and garlic penne rigate with torn burrata

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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

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.





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
Meanwhile, heat a dry frying pan over a high heat. Add the whole hazelnuts and allow to toast for 3–4 minutes. Remove from the heat and roughly chop
Toss half of the hazelnuts into the spinach pasta with half of the torn burrata. Season and stir to combine
Serve immediately, garnished with the remaining burrata and chopped hazelnuts

Georgina is a chef who's had five years, three cookery courses, one restaurant and a fiercely sharp mother to hone her culinary skills.

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