LEMON FETTUCCINE WITH BURRATA & FRIED BREADCRUMBS, KALE & CHILLI
This pasta comes together in a cinch and is served with a whole oozy burrata on top, making it irresistibly delicious.
Ingredients
120g crusts removed weight, day old sourdough bread
90ml olive oil
200g Filotea Lemon Fettuccine
4 garlic cloves, peeled, finely chopped
¼ teaspoon chilli flakes
120g kale, cleaned, stalks removed, leaves roughly chopped
200g burrata
Method
Place the bread into a food processor and pulse to coarse crumbs
Add 30ml olive oil to a sauté pan and heat over a medium high heat
Add the bread and toast in the oil until golden brown and crisp, stirring often
Remove the breadcrumbs to a plate lined with paper towels, immediately season the breadcrumbs whilst they are still hot, set aside
Fill a large saucepan with salted water and bring to a boil over a high heat. Add pasta and cook as per package instructions until al dente
Drain pasta well in a colander
Meanwhile heat a large sauté pan over medium heat and add the remaining olive oil. Add the garlic and chilli and cook for 20 seconds, just long enough to infuse the oil with their flavours. Add the kale and sauté for about 5-6 mins or until wilted and tender, Season to taste. Add the drained pasta to the sauté pan and stir to lightly coat the pasta
Serve the pasta in a large bowl, sprinkle over 1/2 the fried breadcrumbs, place the burrata on top of the pasta and top with remaining breadcrumbs