Tonnarelli with Lemon Butter & Burrata

Serves 1-2

Inspired by the refreshing flavours & colours of an Italian summer, this Lemon Butter & Burrata recipe is the one you’ll want to whip up on those warm nights when you’re enjoying your al fresco supper. This recipe juxtaposes two simple ingredients, the creamy Burrata with zesty lemon, for a dreamy indulgent pairing that is bright and exquisite. Turns out, simplicity truly is the key to happiness…

Product Quantity

Tonnarelli Egg Pasta


Lemon Butter (30g)

£1.30 each

Superfresh Artisan Burrata - La Latteria (125g)


In stock

About Tonnarelli with Lemon Butter & Burrata

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. Boil your Tonnarelli for 4-5 minutes in a large saucepan filled with 2.5 litres of well-salted water.
  2. Meanwhile, gently melt the Lemon Butter in a frying pan. Once the pasta is cooked, transfer it to the frying pan using a slotted spoon (making sure that some of the starchy pasta water makes it in as well).
  3. Gently toss to coat the Tonnarelli with the butter sauce. Once well coated, plate your pasta, tear the Burrata into pieces and add it on top.

Buon Appetito!

Tonnarelli Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Lemon Butter: <Unsalted butter (97%) (Milk), lemon zest (3%)

Burrata: Milk, cream, salt, rennet, acidity regulator.

Energy (KJ)/100g 1185 2974 699
Energy (Kcal)/100g 280 724 169
Fat/100g 4.0 79.7 14.4
Of which Saturated/100g 1.1 50.5 0
Carbohydrate/100g 47.7 0.6 0.1
Of which Sugar/100g 1.3 0.6 1.2
Protein/100g 12.6 0.6 9.8
Salt/100g 0.7 0.1 0.63

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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