Fusilli with Spinach, Lemon, Toasted Almonds and Burrata

Serves 10 as a first course

Pasta:

1 pound fusilli

1 tablespoon kosher salt

Sauce:

2 tablespoons (1/4 stick) butter

1/3 cup olive oil

2 large garlic cloves, minced

1 teaspoon finely grated lemon zest

1/4 cup lemon juice (3-4 lemons)

For serving:

4 cups fresh baby spinach

3/4 cup slivered almonds, toasted for 10 minutes at 325 degrees

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly-ground pepper

1 pound burrata or fresh mozzarella, cut into 1/2-inch chunks

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite (al dente), stirring occasionally.

2. For the sauce, melt butter with oil in heavy large saute pan over medium heat. Add garlic; saute until soft, about 2 minutes. Add lemon juice and zest.

3. Drain pasta; transfer to a large mixing bowl. Place spinach and almonds on top of hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with salt, pepper and burrata, and serve.

-- Parties That Cook, www.PartiesThatCook.com


Advertisement