Spinach, lemon and garlic penne rigate with torn burrata

25 minutes


  • 200g of penne rigate pasta
  • 2 tbsp of olive oil
  • 2 egg yolks, large
  • 1 lemon for zest
  • 2 garlic cloves, crushed
  • 75g of baby spinach leaves, large stalks removed and leaves roughly shredded
  • 50g of hazelnuts, roughly chopped
  • 200g of burrata, torn
  • salt
  • black pepper


In a small bowl lightly mix the olive oil, egg yolks, lemon zest and crushed garlic
Bring a large saucepan of water to the boil and drop the spinach in. Simmer for 1–2 minutes before removing from the pan with a large draining spoon or tongs. Squeeze out the excess water. Set the blanched spinach aside for a few minutes while you cook the pasta
Make sure the water returns to a simmer before adding the penne to the saucepan and simmering for 8–10 minutes until al dente. Working quickly, drain and return to the pan with the wilted spinach. Pour in the olive oil and egg yolk sauce and stir to combine, allowing the egg yolks to cook in the residual heat
Meanwhile, heat a dry frying pan over a high heat. Add the whole hazelnuts and allow to toast for 3–4 minutes. Remove from the heat and roughly chop
Toss half of the hazelnuts into the spinach pasta with half of the torn burrata. Season and stir to combine
Serve immediately, garnished with the remaining burrata and chopped hazelnuts