Pistachio Lemon Spaghetti with Burrata | Under 20 minutes

Bring a large pot of plenty of salted water to a boil. Cook the spaghetti in it according to package instructions until al dente. Before draining, reserve about 100 ml of pasta water and set aside.

In the meantime, roughly chop the pistachios. Rinse the organic lemon under hot water, finely grate the zest and squeeze the juice from one half. Peel and finely chop the garlic clove.

Heat the olive oil in a large pan over medium heat. Gently sauté the chopped garlic for about 1 minute until fragrant. Add the drained spaghetti, lemon zest, 2 tbsp lemon juice and half of the chopped pistachios. Mix with a little pasta water until a silky smooth sauce forms.