Spinach Pesto Pasta With Burrata

1. Mince garlic and add it to olive oil in a pan. Sautee for a minute.

2. Add white wine and deglaze the pan. Then add heavy cream. Let it simmer for 2-3 minutes.

3. Add grated parmesan, pepper, and mix well. Add salt to the boiling water and the chickpea pasta. Cook as per package instructions. Drain the pasta once done. Add the cooked pasta to the prepared sauce and mix well.

4. For the pesto, mince the garlic cloves and add them to a mortar with salt. Crush the garlic cloves. Add pine nuts and pound them to a paste.

5. Now add the spinach and pound again. Then add grated parmesan and olive oil. Pound again until all ingredients are combined well.

6. Mix the pesto in the pasta. Top with burrata, red pepper flakes, and black pepper, and enjoy.