Burrata and pasta is a delicious combination – especially when paired with the sunny, bright flavors of a Grillo from Sicilia DOC.
- One bunch thin, green asparagus
- One pound fettuccini or other wide pasta, such as tagliatelle
- Large ball of burrata cheese, room temperature
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- Zest of 1 lemon
- Salt & pepper
Bring a large pot of salted water to boil. Trim the stem ends of the asparagus and add to boiling water. Cook for three minutes, or until crisp/tender. Remove and immediately place in bowl of ice water. Remove asparagus from ice water when cooled and cut spears on the diagonal into 3 inch pieces and set aside.
Add the pasta to the pot, and cook 2 minutes less than the package directions. Pasta should be just shy of al dente. Reserve 1 cup of the pasta water. Drain pasta and toss in a bowl with 2 tablespoons of the olive oil.
Heat pan on medium high heat and add 1 tablespoon olive oil, then the asparagus. Sauté for 3 minutes, then add the pasta and reserved pasta water. Bring the pan to a simmer and cook until the sauce thickens, a few minutes.
Evenly place the pasta and sauce on 4 plates. Divide burrata into four pieces and nestle it into the middle of the pasta. Sprinkle liberally with lemon zest, drizzle with olive oil and add salt and pepper to taste. Serve immediately. Makes 4 servings.