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Pappardelle with garlic, chili and burrata
Easy to make! Perfect on a lazy sunday!

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Pappardelle with garlic, chili and burrata

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Ingredients

Adjust Servings:
4 cloves Garlic thinly sliced
4 tbsp Olive oil
1 tsp Balsamic vinegar
1 tsp Chili rings
300 g Pappardelle
2 pieces Burrata can be replaced with mozzarella
50 g Arugula
50 g Pine nuts
Pepper
Salt
Cuisine:

Ingredients

Directions

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Peal the garlic en cut in very thin slices. Heat 4 tbsp olive oil and fry the garlic and chili rings on medium heat for 4 minutes. Remove from the heat and stir in the vinegar.

Cook the pappardelle al dente in salted water. Roast the pine nuts. Tear the burrata into pieces. Wash the arugula and shake it dry.

Drain the pasta and mix with the garlic-olive oil mixture. Season with salt and pepper. Distribute the pasta in bowls and the burrata, arugula and pine nuts. Drizzle some olive oil on top to finish it off.

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