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Bucatini, Broad Bean Pesto and Burrata

Thu, 20 June 2024

Bucatini, Broad Bean Pesto and Burrata
INGREDIENTS - 
 
For the Pesto
250g Broad Beans, cooked and unpeeled
25g Almonds
20g Grated Grana Padano
1 Small Garlic Clove
30g Basil Leaves
120ml Olive Oil
Salt
Juice of ½ Lemon
For the Burrata:
2 Small Burratas, 100g each
Bucatini Pasta
 
INSTRUCTIONS - 
 
Start with the pesto:
In the mixer, start with the garlic and broad beans.
Blitz for 20-30 seconds, add the almonds and the Basil leaves, mix 1 minute, add salt, parmesan and olive oil, blitz for another minute, add lemon juice.
Keep in the fridge.
For the Burrata:
Put in the mixer, blitz until creamy.
To serve - 
Bring a pot of water to the boil, add salt and cook the pasta as per instructions; once it is ready, strain it and in a mixing bowl mix the Pesto with the pasta.
Put some of the burrata cream at the bottom of the plate, and sit the dressed pasta on top.
Crack some fresh pepper and add a spoon of olive oil and enjoy.

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