Spaghetti with Burrata Cream, Aubergines & Pine Nuts



  • Spaghetti  300g

  • Burrata 250g

  • Basil 20g

  • Aubergines 1 ( you can also use Caponata Siciliana - Aubergine Relish)

  • Nuts 30g

  • Olive oil

  • Salt


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  • Mix the burrata together with the basil, some olive oil and salt.

  • Now take the Aubergine cut it julienne style and heat it in a frying pan with a little olive oil.

  • In another pan roast the nuts for 3 minutes or until golden.

  • In the meantime, boil abundant water in a pan and salt it.

  • Add the pasta to the water and boil it according to the packet instructions, until "al dente".

  • When ready, drain the pasta and stir it in the frying pan with the aubergines.

  • Add the burrata and pesto sauce.

  • Add the toasted pine nuts.

  • Incorporate all together and serve it.


Recommended ingredients for this recipe:

  • Spaghetti de Cecco n12

  • Burrata (2x125)

  • Extra Virgin Olive Oil (250ml)

You can find these or alternative products here: