Lemony courgette, basil & pine nut tagliatelle with burrata

Instructions

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1. 1 Toast the pine nuts in a large, dry frying pan over a medium heat until golden, shaking the pan often so they don’t burn. Remove to a bowl and set aside.
2. 2 Heat half the olive oil in the same pan over a medium heat. Tip in half the courgettes and shake into a single layer. Season with salt and cook for 10-15 mins, stirring occasionally until soft and golden in spots. Remove to a plate and repeat with the remaining courgettes and oil. Cook the garlic, lemon zest and juice and the chilli flakes in the pan for a few minutes until the lemon juice has evaporated and garlic is soft. Stir this into the courgettes.
3. 3 Meanwhile, cook the tagliatelle in a large pan of boiling salted water following pack instructions. Drain, reserving a mugful of the cooking water.
4. 4 Taste the courgettes for seasoning – they may need more salt. Tip the pasta into the pan along with the courgettes and most of the toasted pine nuts and basil leaves. Toss everything together, adding a splash of the reserved water if needed to loosen – the water along with the oil from the pan should lightly coat the pasta.
5. 5 Pile the pasta onto a large serving platter and top with the burrata, or divide between bowls and tear over the burrata. Drizzle over some extra virgin olive oil and scatter over the remaining pine nuts and basil leaves, as well as more chilli flakes, if you like.