Spaghetti with Burrata & Spinach Sauce

1. Put a large pan of salted water on to boil. Peel the garlic cloves but keep them whole. Finely grate the zest from the lemons. Slice them in half and set to one side. Drain and rinse the cannellini beans. Set aside.

2. When the water is boiling, drop in the garlic cloves and simmer for 4 mins. Add the spinach leaves and cook for another 1 min. Using tongs or a slotted spoon, carefully transfer the spinach leaves and garlic to a blender. Keep the water on a gentle boil. Add the spaghetti and simmer for 8-10 mins till almost cooked.

3. While the pasta cooks, squeeze the juice from both lemons into the blender. Add in half of the lemon zest. Sprinkle in the Parmesan. Pour in 1½ tbsp olive oil and a pinch of salt and pepper. Whizz in the blender for 2 mins will the sauce is silky and green. Taste and adjust seasoning if needed.

4. When the pasta is almost cooked, scoop a mugful of water out of the pan (mind your fingers or use a ladle).

5. Drain the spaghetti and return to the pan. Pour over the spinach sauce and toss to fully coat the pasta. Add a splash of pasta water, if needed, to create a smooth and silky sauce. Add the cannellini beans and mix well. Warm through.

6. Divide the pasta between 4 plates. Drain the burrata and tear each ball in half. Top each plate of pasta with half a burrata ball. Season with salt and pepper and sprinkle over the remaining lemon zest. Drizzle over a little extra olive oil and serve.