Name: Burrata With Lemony Spring Vegetables & Pistachio Pesto
Yield: 2
Ingredients: Large handful fresh garden peas, podded; Few asparagus spears, optional, chopped into short lengths; Large handful broad beans, podded; Finely grated zest and juice 1 large lemon; Pinch flaked sea salt; Extra virgin olive oil, to drizzle; Large handful rocket; Handful fresh herbs, roughly chopped, see Letitia’s tip; 1-2 balls of burrata; FOR THE PESTO; 60g pistachio kernels; ½ garlic clove, very finely chopped; Pinch flaked sea salt; Handful mint leaves; Handful basil; 20g Parmesan or pecorino, finely grated; Finely grated zest and juice ½ lemon; 50ml extra virgin olive oil

VMG Recipes