Tagliatelle with green sauce & buratta

 
 

With spring just around the corner I’m looking forward to simple and delicious meals using just a few ingredients.

Ingredients

  • Tagliatelle

  • Burrata

  • EVO

  • Kale leaves

  • Butter

  • Anchovies

Recipe

  1. Blanch kale

  2. Cook pasta to al dente

  3. Strain kale leaves and blend with 2 tbsp EVO, salt and 1/3 cup of pasta water

  4. Saute anchovies in butter then add the cooked pasta

  5. Toss through the green sauce, season and serve with the buratta

 
Fiona Severn