Super green and full of nutritious veg, this simple recipe speaks for itself.
This recipe was inspired by Hailee Catalano, and it's the perfect recipe for brightening up a gloomy day. The peas and rocket create the most vibrant colour, and the burrata with lemon zest is the picture of summer. Our Lentil Tagliatelle is the perfect addition, contrasting the bright sweetness of the sauce with a nutty, earthy pasta. Getting your 5 a day has never looked so pretty!
1 pack Sunny & Luna Cauliflower Tagliatelle
80g frozen peas (if using fresh, skip step 3)
Zest of 1 lemon
1 garlic clove
1 tsp capers
50g grated Pecorino, Grana Padano or Parmesan
Salt and pepper
Prepare a large bowl with cold water and ice.
In a pot of boiling, salted water, blanch the rocket for 30 seconds then use tongs or a slotted spoon to immediately transfer to the ice water. When cold, squeeze out the excess water and add to a blender.
Similarly with the peas, use the same water to boil for about 3-5 minutes until tender. Once soft, transfer them to the ice water and when cooled add to the blender. Keep the boiling water to cook the tagliatelle!
To the blender add the lemon zest, garlic, capers, 1 tbsp olive oil, pecorino, and about 4 tbsp of cold water. Blend until completely smooth, taste and season with salt and pepper.
Bring the pan of water back to the boil, add the tagliatelle and cook for 3 minutes until al dente (4 minutes if you prefer your pasta more well done.)
For a piping hot dish, drain the pasta after 3 minutes then return to the pan along with the sauce to warm through. Stir carefully so as to not break the tagliatelle!
For a cooler, summery dish, add the cold sauce to the fresh pasta and toss to combine in a large bowl.
Serve the tagliatelle with the burrata and garnished with lemon zest, black pepper and a drizzle of oil.