Campanelle with White Beans, Lemon, and Burrata

Ingredients for Campanelle with White Beans, Lemon, and Burrata

• 2 lemons, zested, juiced

• 4 cups baby rocket, chopped

• 1 (425g) can white beans, rinsed, drained

• 40g drained capers

• 1 teaspoon crushed red pepper flakes

• 60ml extra-virgin olive oil, plus more for serving

• 1/2 teaspoons kosher salt, plus more to taste

• 450g campanelle (or other short pasta)

• 230g burrata (or fresh mozzarella)

Combine lemon zest, lemon juice, rocket, beans, capers, red pepper flakes, 60ml oil, and 1/2 teaspoons salt in a large bowl.

Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 240ml pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.

Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.