Pasta al limone is an Italian classic currently enjoying a revival thanks to its simplicity, freshness and versatility. Viva Lanzarote offers a summery version, in which the creaminess comes not from a heavy, cooked sauce, but from a lighter dressing: cold pasta with lemon, Greek yoghurt and burrata.
The combination of Greek yoghurt and lemon creates a texture that is creamy yet refreshing, balancing beautifully with the richness of the burrata. The result feels lighter, more contemporary, and perfectly suited to fans of ‘healthy chic’. A handful of rocket adds contrast, its peppery edge cutting through the creaminess while giving the dish a relaxed, informal look.
It is remarkably straightforward to prepare. Short pasta shapes such as fusilli or farfalle work particularly well. Cook the pasta al dente, then allow it to cool completely.
For the dressing, whisk together a small pot of Greek yoghurt (125 g) with lemon juice and zest, extra-virgin olive oil, salt, and pepper. Mix until smooth and balanced, then fold through the cooled pasta.
To serve, toss in the rocket and add an extra drizzle of extra- virgin olive oil, then place the burrata in the centre, gently broken open. Finish with a scatter of lightly toasted pine nuts for crunch and a touch of Mediterranean elegance.
