Cashew pesto spaghetti with burrata

Ingredients

• 200 g dry spaghetti
• 40 g fresh basil leaves, washed and dried
• 40 g unsalted roasted cashews, divided
• 25 g finely grated vegetarian Italian-style hard cheese made with microbial rennet
• 3 g garlic
• 30 ml extra-virgin olive oil
• 10 ml lemon juice
• 2 burrata balls made with pasteurized milk, 100 g each
• 0.5 g dried oregano
• 1 g black pepper
• 6 g salt, for 2 litres pasta water
• 120 ml reserved pasta cooking water, used as needed

Let’s make it

1. Bring 2 litres water and the salt to a boil. Add spaghetti and cook according to the package timing until al dente. Before draining, scoop out 120 ml cooking water.
2. Meanwhile pulse basil, 25 g of the cashews, grated hard cheese and garlic in a small food processor. Add olive oil and lemon juice and pulse to a coarse pesto. Chop the remaining 15 g cashews.
3. Return drained pasta to its warm pan off the heat. Add pesto and 60 ml reserved cooking water. Toss until the sauce coats the strands, adding more of the measured water a tablespoon at a time if needed; do not boil the pesto.
4. Divide between two plates. Set one drained burrata on each serving and sprinkle with chopped cashews, dried oregano and black pepper. Serve immediately, cutting the burrata into the pasta at the table.