Tomato & Burrata Pappardelle
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 400 g | Cherry tomatoes | |
| .5 | Lemon zest | |
| 50 g | Parmesan | |
| 30 g | Butter | |
| 250 g | Burrata | |
| 2 cloves | Garlic | |
| 10 g | Basil | |
| 1 tsp | Red chili flakes | |
| 150 g | Sun-dried tomatoes | |
| 400 g | Pappardelle |
- Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 5. Prepare the ingredients: cut about half of the cherry tomatoes in half, thickly slice the garlic, slice the sundried tomatoes, soften the butter and cut into small cubes.
- Place the cherry tomatoes, sun dried tomatoes, sliced garlic cloves and chilli flakes into a large ovenproof dish and drizzle in about 75ml of the oil from the sun dried tomatoes. Toss everything together to coat in the oil then season well with salt and pepper and place into the oven to roast for 20 - 25 minutes or until the tomatoes are beginning to burst and the garlic is golden and soft.
- Whilst the tomatoes roast, bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions then drain. When the tomatoes are cooked add the pasta to the roasting tray along with the parmesan and butter.
- Stir everything together until the parmesan and butter have melted and created a lovely rich sauce with the juices from the tomatoes, then add the lemon zest and basil and stir again.
- Break the burrata over the pasta and stir in but not completely so there are still pieces of burrata left in the dish then serve immediately with a good drizzle of extra virgin olive oil and a hefty crack of black pepper.
Fat:
21.7g
Saturates:
12.5g
Sugars:
20.8g
Protein:
34.1g
Carbs:
99.9g
Fiber:
8g
58.7%
Calories
100.9%
Carbs
40.1%
Protein
54.3%
Fat
32%
Fiber