Ingredients

The following ingredients have 4 Servings
  • 400g rotelle or other short pasta
  • 1/4 cup (60ml) extra virgin olive oil, plus extra to serve
  • 20g unsalted butter
  • 3 garlic cloves, finely chopped
  • 1/2 cup (70g) slivered almonds
  • 150g baby spinach leaves
  • 1/4 cup (60ml) lemon juice
  • Zest of 1 lemon
  • Toasted white breadcrumbs, to serve
  • 200g ball of burrata* or fresh mozzarella, torn

Instruction

  • Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain well.
  • large frypan over medium heat. When butter has melted, add garlic and almonds. Cook for 2-3 minutes or until almonds are golden brown. Add the pasta and spinach to the pan, then stir until combined and the spinach has just wilted.
  • Place the pasta in a large bowl. Stir through lemon juice and zest and season. Top with breadcrumbs and burrata and drizzle with oil. Divide between bowls.