Peppery Orecchiette with Burrata & Pistachios

Ingredients

• 1 lb orecchiette
• 1/4 cup Brightland Castelvetrano Olive Oil, plus more for drizzling
• 6 cloves garlic, thinly sliced
• salt, to taste
• 1 tsp freshly cracked black pepper, plus more to finish
• 1 lemon, zest & juice*
• 1/4 cup chopped toasted pistachios, plus more to garnish
• 8 ounces burrata
• handful of torn fresh parsley leaves, to garnish
• Bring a large pot of salted water to a boil and cook the orecchiette until al dente. Reserve two cups of pasta water before straining.
• Heat the Castelvetrano olive oil in a large saucepan over medium heat. Once the oil is glistening, add the garlic and cook for two minutes.
• Season with salt and add the black pepper with lemon zest and juice. Stir and let cook for one minute.
• Add 1 cup of the reserved pasta water and bring to a boil.
• Reduce the heat to medium low and cook the sauce for an additional 4-5 minutes.
• Turn the heat off and add the orecchiette to the pan, mix well to combine. Add a splash more of pasta water if necessary to create a glossy coating.
• Add the pistachios and toss. Taste for seasoning.
• To serve, break the burrata up and place on top of the pasta in dollops.
• Garnish with more black pepper, chopped pistachios, parsley, and generous drizzles of Castelvetrano olive oil.