Rapini Linguine With Burrata by Katherine Wants

Directions

1. In a large frying pan over medium heat, sauté the shallots, garlic, and pepperoncini in the olive oil.
2. Deglaze the pan with the wine, stock, and lemon juice, then stir in the rapini and season with the salt and pepper. Cover with a lid and simmer for 4 minutes, or until fork-tender.
3. Remove the pan from the heat and carefully transfer the rapini mixture to a blender or food processor. Add the lemon zest, cashews, and basil and blend until smooth. Return the mixture to the pan and set aside.
4. Bring a large pot of salted water to a boil. Add the pasta and cook until it’s not quite al dente (it should be about 70 percent done). Reserve about 1 cup of the cooking water, then drain the pasta.
5. Add the pasta to the sauce and toss to coat, adding a little of the pasta water as needed to finish cooking the pasta and achieve a creamy consistency. Toss in the Parmigiano-Reggiano.
6. Top each serving with half a burrata ball and garnish with olive oil, salt, and black pepper.