AI Meal Planner & Shopper

• 400 g dried casarecce
• 7 tbsp double cream
• burrata
• toasted pine nuts
• 200 g pine nuts
• 200 g basil
• 400 ml olive oil
• 2 clove garlic
• 2 lemon
• 1 tbsp freshly ground black pepper
• 140 g parmesan
• salt

Steps

1. Add all of the pesto ingredients to a blender and blitz until smooth.
2. Taste the pesto and add salt if needed, then decant the pesto into a clean jar.
3. Bring a medium pan of water to a boil, add the pasta and reduce heat, cooking for 2 minutes less than the packet instructions.
4. When cooked, drain the pasta, reserving a little pasta water.
5. Add 3 generous tablespoons of pesto to the pan, followed by 1 tbsp of the reserved pasta water, and mix to combine.
6. Once the sauce is hot, add the cream little by little, checking and tasting until it reaches your desired creaminess.
7. Tip the pasta into the sauce and warm together.
8. Divide the pasta between two bowls.
9. Top each bowl with half a ball of burrata if desired.
10. Garnish with reserved basil leaves and toasted pine nuts, season and drizzle over your best olive oil.