Lemon Linguine with Burrata | Refreshing & Creamy

Cook the spaghetti in plenty of boiling salted water according to the package instructions until al dente. Before draining, reserve about 100 ml of the starchy pasta water.

Meanwhile, finely grate the zest of the organic lemon and squeeze the juice. Peel and finely chop the garlic. Coarsely chop the pistachios and toast them briefly in a dry pan (or roast them briefly in the oven at 160 °C top/bottom heat) until fragrant.

Heat the olive oil in a large pan over medium heat and gently sauté the garlic. Stir in the lemon juice, lemon zest, grated Parmesan, and the reserved pasta water until a creamy emulsion forms.