for 2 person

Tagliatelle

150 g	pasta (e.g. tagliatelle)
	salted water, boiling
2	burrata piccola
1 ½ dl	Cooking water

Sauce

3 tbsp	olive oil
1 tin	chickpeas (approx. 400 g), rinsed with cold water, drained
1 bunch	sage, finely chopped
¼ tsp	sea salt
¼ tsp	pepper

How it's done

Tagliatelle

Cook the tagliatelle in salted water until al dente, drain and reserve the cooking water. Tear apart 2 burrata balls, mix well with the cooking water.

Sauce

Heat the oil in a frying pan, fry the chickpeas and sage until crispy. Pour in the cooking water and burrata, simmer for approx. 1 min. Add the tagliatelle, mix, dish out onto two plates, top with the remainder of the burrata, season.

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