Step 1: Heat 2 tablespoons oil in a large non-stick fry pan; add the spring onions, garlic, anchovies, pepper flakes (if using) and zucchini.
Step 2: Then season to taste and saute over a medium heat until zucchini is tender and fragrant.
Step 3: Cut the lasagne sheets into 2cm thick strips along the shortest edge to make short pappardelle & cook in salted boiling water until al dente, drain or according to suppliers cooking instructions.
Step 4: Immediately transfer pasta into the fry pan with sauce and toss over medium heat for 1 minute until glossy and silky then toss in mint and a grinding of black pepper.
Step 5: Arrange the pasta in a large serving dish, top with Burrata balls and drizzle with remaining oil.
Step 6: For serving at the table, break the Burrata and lightly toss the creamy mozzarella through, so as to coat the pasta and garnish with a small amount of Parmesan (if using).
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