Campanelle Pasta with Burrata Cheese and Spinach
Pasta
1 pound pampanelle (trumpet-shaped) pasta or fusilli (spiral)
2 tablespoons butter
⅓ cup olive oil
2 garlic cloves, minced
¼ cup lemon juice
1 teaspoon finely grated lemon peel
1 6-ounce package baby spinach
¾ cup sliced almonds, toasted
1 pound burrata cheese, cut into 1-inch chunks (may substitute fresh mozzerella)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; saute until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.