Creamy charred zucchini and lemon tagliatelle with burrata, toasted pistachios, and mint

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, following the package timing. Reserve 180 ml (3/4 cup) of the pasta water before draining.

2. 2

   While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and arrange the zucchini in a fairly even layer. Let it brown with minimal stirring for 4 to 5 minutes so it develops deep color; then stir and cook 3 to 4 minutes more until well charred in spots and tender.

3. 3

   Transfer about one-third of the browned zucchini to a blender cup or small food processor. Leave the remaining zucchini in the skillet.

4. 4

   Reduce the heat to medium. Add the butter and shallot to the skillet with the reserved zucchini and cook for 2 to 3 minutes until the shallot softens. Stir in the garlic and cook for 30 seconds, just until fragrant.

5. 5

   Add the cooked shallot and garlic to the blender along with the cream, lemon zest, lemon juice, Parmesan, 60 ml (1/4 cup) of pasta water, half of the salt, and the black pepper. Blend until smooth and creamy.

6. 6

   Pour the sauce back into the skillet and warm it over low heat for 1 minute, stirring. If it seems too thick, add a little more pasta water, a tablespoon at a time, until silky.

7. 7

   Add the drained tagliatelle to the skillet and toss for 1 to 2 minutes so the pasta is thoroughly coated. Adjust with the remaining salt, more pepper, and a little more lemon juice if you want extra brightness.

8. 8

   In a small pan or in an oven preheated to 180°C/350°F, toast the pistachios for 3 to 5 minutes, watching carefully so they do not burn.

9. 9

   Divide the pasta among plates. Tear the burrata over the top, add the toasted pistachios, and finish with the fresh mint. Serve immediately, with extra Parmesan if desired.