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...
Spinach, Lemon & Garlic Penne Rigate with Torn Burrata
I N G R E D I E N T S
200g of penne rigate pasta
2 tbsp of olive oil
2 egg yolks, large
1 lemon for zest
2 garlic cloves, crushed
75g of baby spinach leaves, large stalks removed and leaves roughly shredded
50g of hazelnuts, roughly chopped
200g of burrata, torn
M E T H O D
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.
Recipe courtesy of Great British Chefs.