Lemon Asparagus Pasta with Burrata

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Ingredients

  • 1 pound pasta

  • 2 tablespoons butter

  • 1/3 cup olive oil

  • 3 large garlic cloves

  • 1/4 cup lemon juice

  • 1 teaspoon lemon zest

  • 1 poblano pepper

  • 4 aspragus

  • 1 pound burrata cheese, cut into large pieces

  • 1 tablespoon course chopped flat leaf parsley

 

Directions

  1. Cook pasta in salted boiling water for 10 minutes or until al dente. Drain and cool pasta under cold water to stop the cooking process. Set aside.

  2. Halve and seed the poblano pepper. Rub the poblano with olive oil and place on a baking sheet. Roast the pepper under a broiler until the skin starts to blister. Remove and let cool. After the pepper is cool remove the skin from the pepper and julienne. Set aside.

  3. Peel the garlic and coat with olive oil. Wrap in foil and bake at 350 for 15min. Remove from the oven and mince. Set aside.

  4. In a large sauce pan combine butter, olive oil, lemon juice, lemon peel, poblano and garlic. Bring to a simmer and salt to taste.

  5. To serve, place pasta in a large serving bowl and coat with the hot sauce. Top with buratta cheese and parsley. Finish with course cracked black pepper.

Recipe adapted from 1000 Threads Blog