JULIENNE BRUNO Burrella - Vegan Cheese
Celebrate the end of Wild Garlic season with this simple plant-based recipe using Natoora wild garlic and lemon, Garofalo fusilli Lunghi and crowned with Burrella - all from Ocado. We hope you enjoy!
Ingredients
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Burrella
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150g Wild Garlic Leaves
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Lemon Zest
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Lemon Juice
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Maldon Salt
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Freshly Ground Pepper
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Extra Virgin Olive Oil
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75-100g pasta per person
Method
- Blitz wild garlic leaves, Amalfi lemon, salt, pepper and olive oil and decant to a jar until ready to serve.
- Cook pasta according to packet instructions, reserving a little of the cooking water for the sauce.
- Drain pasta, then combine with two large spoonfuls of the sauce. Add a splash of the reserved pasta water until you have the desired consistency.
- Plate your pasta then using a spoon, carefully place the Burella on top of your pasta, a little more of the wild garlic sauce spooned over.
- Enjoy!
