Burrata Festival 2025: Luca & Marco's Linguine with King Prawn, Yellow Tomato, Snow Peas, Mint, Pistachio & Burrata

INGREDIENTS:

- 4 x That's Amore Baby Burrata

- 400g linguine

- 300g king prawns, cleaned & deveined

- 150g snow peas, trimmed and sliced on the bias

- 400g yellow tomatoes, passed through a moulin

- 2 shallots, finely sliced

- 2 garlic cloves, finely chopped

- fresh red chilli, finely sliced

- EVOO

- salt & pepper to taste

- handful of basil leaves

- 2 tbsp pistachio crumble, lightly toasted and crushed

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METHOD:

- Bring a large pot of salted water to the boil and cook the linguine until al dente.In a wide pan, heat a generous drizzle of olive oil. Sauté shallots, garlic and chilli gently until fragrant.

- Add the yellow tomato purée and simmer for 5–6 minutes until slightly reduced. Season with salt and pepper.

- Add the prawns and cook for 2–3 minutes, just until they turn pink.

- Toss in the snow peas and drained linguine, adding a splash of pasta water to bring everything together.

- Finish with torn basil leaves and a drizzle of olive oil.Plate the pasta, place burrata on top, and sprinkle with pistachio crumble.