Ingredients
- 8 ounces dry pappardelle pasta
- 8 ounces carrots, peeled (2 carrots)
- 8 ounce zucchini, whole
- 1 pint cherry tomatoes (halved)
- 1 lemon, whole (zest and juice)
- 2 tablespoons olive oil
- 1 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces burrata cheese (torn)
- 1/4 cup pistachio nuts (dry-roasted, unsalted and chopped)
- 1/4 cup parsley leaves
How to Make
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Step 1: Cook pasta according to package directions, omitting salt and fat.
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Step 2: While pasta cooks, using a vegetable peeler, shave long ribbons from the carrots and zucchini to equal 2 cups each. Just before draining the pasta, add the carrot ribbons, and stir 30 seconds. Drain pasta mixture and place in a large bowl with zucchini ribbons, tomatoes, lemon zest and juice, olive oil, salt and pepper. Toss.
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Step 3: Divide mixture among 4 plates; toss with torn burrata, pistachios, and parsley.
We hope you enjoy this recipe!
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