Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds

• 1 pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
• 2 tablespoons (1/4 stick) butter
• 1/3 cup olive oil
• 2 large garlic cloves, minced
• 1/4 cup lemon juice
• 1 teaspoon finely grated lemon peel
• 1 6-ounce package baby spinach (about 4 cups)
• 3/4 cup sliced almonds, toasted
• 1 pound burrata cheese, cut into 1-inch chunks

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
2. Meanwhile, melt butter with oil in heavy large skillet over medium heat.
3. Add garlic; saute until soft, about 2 minutes.
4. Add lemon juice and lemon peel.
5. Drain pasta; transfer to large bowl.
6. Place spinach and almonds atop hot pasta.
7. Pour hot lemon mixture over spinach.
8. Toss until spinach is wilted, about 1 minute.
9. Divide pasta among plates.
10. Top with burrata cheese, sprinkle with salt and pepper, and serve.

pasta, butter, olive oil, garlic, lemon juice, lemon peel, baby spinach, almonds, burrata cheese

Taken from www.epicurious.com/recipes/food/views/campanelle-pasta-with-burrata-cheese-spinach-lemon-and-toasted-almonds-231293 (may not work)