Ingredientsfor 4 people)
Boil a saucepan with plenty of salted water. Meanwhile, in a mixer, blend the fresh burrata until it becomes a homogeneous cream without lumps (if necessary, use 1 or 2 tablespoons of CRUDIGNO extra virgin olive oil). With the same mix, but in another container, blend the almonds and pistachios together with the fresh basil and the soulled pinafore garlic, in plenty CRUDIGNO extra virgin olive oil, leaving aside a small amount of almonds and pistachios to be coarsely chopped separately with a kitchen knife. When the mixture is creamy, season with salt and add 2 tablespoons of CRUDIGNO pumpkin seed oil. Cook the pasta until it is cooked al dente. Place the burrata cream on a flat plate with a serving spoon. Do not drain the pasta too much in a pan in which we will pour the mixture with oil, basil, almonds and pistachios when cold and stir quickly over very low heat. If necessary, add a little starch-rich cooking water. Remove the pan from the heat and finish the cold creaming with Parmesan cheese and another tablespoon of CRUDIGNO pumpkin seed oil. Create the spaghetti nest with a fork and ladle and place it on the burrata cream previously placed on the plate. Cascade the chopped almonds and pistachios to the knife.
Enjoy your meal!