Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds


  • 1/3 cup olive oil
  • 1 pound burrata cheese
  • 2 large garlic cloves
  • 1 teaspoon finely grated lemon peel
  • 1 6-ounce package baby spinach
  • ¾ cup sliced almonds
  • ¼ cup lemon juice
  • + 2 more ingredients
    • 2 tablespoons butter
    • 1 pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. ...

View full recipe at Epicurious


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