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Spaghetti with Burrata, Tomatoes and Basil and Mint Pesto
Ingredients
  • subheading: For the pesto:
  • 20g pine nuts
  • 2 handfuls basil leaves, with a few small leaves saved for garnishing
  • 1 small handful mint leaves
  • 1 small garlic clove
  • 4 tbsp extra virgin olive oil
  • subheading: For the spaghetti:
  • 2 tbsp butter or oil
  • 2 large garlic cloves, finely sliced
  • 500g ripe cherry tomatoes
  • Pinch of chilli flakes
  • 2 tbsp capers
  • 50g pitted olives (about 16); I like the black wrinkly ones
  • 160g spaghetti
  • 1 small ball of burrata, drained, to serve, or use goat’s cheese if you prefer
Steps
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