Summer Pasta with Roast Broccolini and Burrata - Grove Avocado Oil


Savoury Recipe

Summer Pasta with Roast Broccolini and Burrata

Prep time: 15 minutes

Cooking (chilling) time: 30 minutes


  • 4 x pieces of stale sourdough, roughly torn
  • 1/4 bunch of parsley
  • 1 garlic clove
  • lemon juice and rind
  • 1/3 cup hazelnuts, blanched
  • 1/3 cup avocado oil
  • 200g spaghetti
  • 1 x bunch broccolini
  • 1 x burrata
  • basil leaves, for garnish


Preheat oven to 180C fan-forced and line a large baking tray with baking paper.
To make the pangrattato, place sourdough, parsley, garlic clove, lemon rind, hazelnuts and 1 tsp of sea salt flakes in a food processor and process until coarse. Pour in 1/4 cup of avocado oil and blitz until crumbs are well coated. Empty out onto a lined baking tray and bake for 12-15 minutes or until golden and crispy. Set aside.
Cook spaghetti according to instructions. Chargrill broccolini on a grill plate for 5-8 minutes or until just cooked.
To assemble toss cooked pasta with remaining avocado oil, squeeze of lemon juice and pangrattato. Check seasoning. Add broccolini, burrata and finish with basil leaves.

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