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Lemon Linguine with Burrata | Summer Fresh
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20 min
Quick
Gurkerl Küche
Cremige Zitronen-Linguine mit samtiger Burrata, frischem Basilikum und knusprigen Pistazien. Ein leichtes 15-Minuten-Sommergericht voll italienischer Lebensfreude.
Ingredients
Preparation method
Bring plenty of salted water to a boil in a large pot. Cook the linguine al dente according to the package instructions. When draining, reserve about 100 ml of the starchy pasta water.
Meanwhile, roughly chop the pistachios. If you like, you can briefly warm the plates in the oven at 60 °C so that the dish stays warm longer. Finely chop the garlic, grate the zest of the organic lemon, and squeeze the juice of one half.
Melt the olive oil and butter in a large pan over medium heat. Gently sauté the garlic and lemon zest in it for about 1 minute, without letting the garlic brown.
Chef's tip
For an even more intense citrus note, briefly toast the pistachios in a dry pan without fat.
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