Zucchini and Burrata Tagliatelle

Add the grated zucchini to a colander with a pinch of salt and leave to sit for 20 mins. Meanwhile, cook the peas in boiling water for 3 mins, then drain and refresh in cold water.
Add ¾ of the peas to a jug with the herbs, oil and garlic, then mix in 150ml water and the lemon juice. Blend with a stick blender until smooth, then transfer to a saucepan and season. Squeeze the zucchini to remove excess liquid, then add to the sauce with the remaining peas and gently heat.
Cook the pasta in boiling salted water until al dente, then stir into the sauce to coat. Scatter with grated parmesan and a drizzle of olive oil, and top each portion with half a burrata - perfect!

10 mins

4 serving

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