Pasta salad with burrata & truffle

A simple yet sophisticated pasta dish where the quality of the produce is crucial to the end result.

Serve – 4 // Prep time – 20 minutes

Ingredients:

• 350 gr of calamarata pasta (or your pasta of choice)

• 375 gr of burrata (or stracciatella cheese)

• 4 tbsp of extra virgin olive oil

• 20 gr of toasted hazelnuts

• 40 gr of black summer truffle

• Salt and pepper to taste

For the spinach sauce: (this will make slightly more than needed)

• 200 gr of spinach

• 1 tbsp of olive oil

• ¼ garlic clove (optional)

• 2 gr of xanthan gum

• Salt and pepper to taste

For the spinach sauce.

Blanch the spinach quickly (1 minute) in salted boiling water than cool immediately in iced water to retain the colour.

Now drain and blend along with the oil, the optional garlic and a pinch of salt and pepper. Add water as you need to reach a sauce consistency and add a touch of xanthan to avoid that the sauce will become too watery. Blitz until smooth, season to taste and place into a squeeze bottle.

Drop the pasta in salted boiling water and place the burrata into a heat proof bowl. Season with oil, salt and pepper and smash into a chunky sauce. Drain the pasta and toss it into the burrata along with a ladle of pasta water to loosen up the sauce.

Mix well to coat the pasta, check the seasoning and plate immediately. Top with drizzles of warm spinach sauce, freshly shaved truffle and toasted hazelnuts.