Burrata, Zucchini and Mint Pappardelle

Ingredients

Method

Heat 2 tablespoons oil in a large non-stick frypan. Add spring onions, anchovies and zucchini, season to taste. Saute over medium heat until zucchini is tender and fragrant.
Cut lasagne sheets into 2cm thick strips along the shortest edge to make short pappardelle. Cook in salted boiling water until al dente, drain. Immediately transfer pasta into the frypan with sauce and toss over medium heat for 1 minute until glossy and silky. Toss in mint and a grinding of black pepper.
Arrange pasta in a large serving dish, top with Burrata and drizzle with remaining oil. At the table, break the Burrata and lightly toss the cream and mozzarella through the pasta to coat.