Zucchini Pappardelle with Burrata & Parmesan

Heat butter in a large frypan over medium-high heat until foaming. Add sage leaves and cook for 1-2 minutes until crisp. Transfer sage to a plate with a slotted spoon. Add half the zucchini to frypan and cook for 4-5 minutes, until caramelised and tender. Remove from pan and cook remaining zucchini. Move the zucchini to the side of the pan and add the garlic, cook for 1 minute until fragrant. Add reserved zucchini to pan and mix to combine. Remove from heat and season with salt and pepper.

Meanwhile, cook the pappardelle in a large pot of salted boiling water, according to packet instructions. Once al dente, reserve ½ cup of pasta water, then drain and add the pasta to the zucchini. Add the reserved pasta water, parmesan and toss to combine. Adjust the seasoning if needed. Transfer to serving dish and sit the burrata on top of the pasta. Add the crisp sage leaves and top with extra parmesan and cracked black pepper. Serves 4.