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Burrata, Spinach and Lemon Rotini

Burrata, Spinach and Lemon Rotini
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 8 ounce box Banza rotini or penne pasta
  • 1/2 cup raw pine nuts
  • 3 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 4 cups fresh baby spinach
  • 1 tablespoon chopped tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 4 ounces burrata cheese
  1. In a large pot, cook pasta according to package directions. Drain the pasta, reserving 1 cup of the cooking liquid. Set the pasta aside.
  2. Place the pine nuts in a large dry skillet over medium-high heat. Cook for 3-4 minutes, or until browned, stirring frequently. Remove pine nuts from skillet and place skillet back on the burner, turning the heat to medium.
  3. Add garlic and olive oil. Then add the 1 cup reserved water, spinach, tarragon, salt and pepper. Cook 2-3 minutes or until spinach is wilted.
  4. Add lemon juice and lemon zest and stir.
  5. Add pasta to skillet; toss to coat. Remove from heat.
  6. Top with pine nuts and a small scoop of burrata cheese. Serves 4.

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