Lemon Herb Pasta
1 pound penne pasta
1 cup baby Arugula
4 large lemons juiced and zested
2 medium, fresh Burrata, chopped (wait until ready to add to dish)
1/4 cup olive oil
2 shallots, minced
1 large clove garlic, minced
2 tablespoon Italian Parsley, minced
1 teaspoon fresh Rosemary, minced
Cook pasta as directed to alle dente.
While pasta is cooking whisk together the lemon juice and zest, shallots, garlic, olive oil and herbs and set aside.
Also dice up the burrata and place in a small bowl.
Drain pasta but reserve 1/2 cup of the pasta water. Add about half the hot pasta water to the burrata, toss, let sit.
Place pasta in a large serving bowl, along with the arugula, whisk dressing and then toss in with the pasta. Now toss in the burrata “sauce” and serve.