Beginner
1 min
6 mins
7 mins
1-2
Inspired by the refreshing flavours & colours of an Italian summer, this Lemon Butter & Buratta recipe is the one you’ll want to whip up on those warm nights when you’re enjoying your al fresco supper. Due to the presence of animal rennet in burrata, this dish may not be suitable for all Vegetarians.
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Boil your Tonnarelli for 3-4 minutes in a large saucepan filled with 2.5 litres of well-salted water.
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).
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.
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