Pesto Pasta with Burrata

• 200 g Egg pasta nest
• 2 tsp Fine sea salt
• 40 g Fresh basil
• 30 g Pine nuts
• 1 clove Garlic
• 40 g Parmesan
• 1 small Lemon
• 60 ml Extra virgin olive oil
• ½ tsp Black peppercorns
• 200 g Burrata cheese

1. Bring a large pot of water to the boil and season with 1 tsp of the fine sea salt. Add the egg pasta nests and cook until al dente. Scoop out about 150 ml pasta water, then drain.
2. While the pasta cooks, make the pesto: add the fresh basil, pine nuts, garlic and parmesan to a food processor. Finely grate in a little lemon zest, then squeeze in 1 tbsp lemon juice. Pulse until finely chopped.
3. With the motor running, drizzle in the extra virgin olive oil until you have a thick, spoonable pesto. Season with the remaining 1 tsp fine sea salt and grind in the black peppercorns. Taste and add a little more lemon juice if you want it brighter.
4. Return the drained pasta to the pot and add the pesto. Splash in a little reserved pasta water and toss over low heat until the sauce coats the pasta smoothly and looks glossy. Add more pasta water a tablespoon at a time if needed.
5. Divide the pasta between warm bowls. Tear the burrata cheese over the top and finish with a little extra black pepper. Serve straight away.

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