Zucchini and Burrata Tagliatelle

Charmaine Lu -
  • 1 zucchini, grated
  • 350g peas
  • 15g mint leaves
  • 15g basil leaves
  • 1 garlic clove
  • 6 tbsp olive oil
  • ½ lemon, juice only
  • 2 burrata
  • Grated parmesan, to serve
  • 8 nests of 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