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Ingredients

Directions

  • In a large pan over medium heat, toast the pistachios.

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  • Add the pappardelle to the pan and remove from heat. Stir in the olive oil, lemon zest, lemon juice, salt and pepper. Break apart the burrata and sprinkle on top, along with the hand-torn mint leaves.

  • Tip: Roll pistachios in a dish towel to remove their skins, which can muddy up the color of a recipe.

Nutrition Facts

530 calories; 28 g total fat; 300 mg sodium. 48 g carbohydrates; 18 g protein;

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