Lemon Herb & Burrata Farfalle

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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A light and refreshing herby, lemony pasta salad with farfalle, fresh marjoram, oregano and basil, Parmigiano and creamy burrata.

Ingredients:

• 1/2 lb. farfalle

• 1/3 cup extra virgin olive oil

• Juice of 2 lemons

• Salt & pepper to taste

• 1 tbsp. fresh oregano, chopped

• 1 tbsp. fresh marjoram, chopped

• 1/4 cup fresh basil, chopped

• 1 cup Parmigiano Reggiano, grated

• 4 oz. stracciatella or burrata

• 1/4 cup pine nuts

• Basil for garnish

  
  

Directions:

1. Bring a large pot of water to a boil.

2. For the lemon vinaigrette, add the olive oil, lemon juice, salt and pepper to taste to a small mason jar. Shake well.

3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. If serving as a pasta salad, allow the pasta to cool before mixing the ingredients.

4. Add the pasta to a large bowl along with the oregano, marjoram, basil, Parmigiano and lemon vinaigrette. Add more of each ingredient to taste.

5. Plate and top with stracciatella, pine nuts, more Parmigiano and basil.

   
   

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