I’ve always enjoyed using lavender in baked goods but have yet to use it in a savory dish. I came across this lavender fettuccine at the farmers market in downtown Homewood. Pappardelle’s Pasta specializes in gourmet handmade pastas and also has an extensive line of gluten free pastas as well. I was disappointed when I found out that they didn’t hail from Alabama, but it was a great find nonetheless. If you wanted to try this recipe without this pasta, I would suggest maybe boiling some lavender buds with a plain fettuccine.
This is an extremely simple dish with subtle and fragrant flavors. For this dish, I didn’t want to load on too many ingredients that would mask the essence of lavender. I kept it simple with just a litte bit of lemon zest for freshness and a rich creamy burrata. I love the way burrata pulls apart revealing delicious cheese curds and fresh cream. It works great when added to pastas and can replace heavy cream if you wanted to try something different. I served this dish with a simple salad with fresh strawberries. This light and floral dish is great for late spring or early summer. I suggest pairing this with a good quality Hefeweizen. It will really bring out the flavors of fruit and cream to your palate.
In a salted pot of boiling water, cook fettuccine until al dente, about 8-10 minutes. When pasta is finished, transfer to a large saute pan, reserving the pasta water. Toss fettuccine together with olive oil, lemon zest, and burrata. Keep warm over a low heat to melt the cheese. Add in a little pasta water to thin out the sauce slightly. Season will salt and fresh cracked pepper. Serve immediately.