Name: Burrata, Zucchini and Mint Pappardelle
Prep time: 15 min
Cook time: 15 min
Ingredients: 1/4 cup extra virgin olive oil; 6 spring onions, sliced; 2 anchovies; 2 large zucchinis, julienned; Salt and freshly ground black pepper, to taste; 375g fresh lasagne sheets; 1/2 cup mint leaves, torn; 2 That's Amore Burrata

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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.

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.

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.