Garlic Lovers Lumache Blend with Burrata Cheese, Pea Shoots and Quickly Preserved Lemon

Serving Size: 4-6

1 lb. Pappardelle’s Garlic Lovers Lumache Blend
8 oz. burrata cheese
2 lemons, quartered & de-seeded
2 tablespoons Kosher salt
1 cup water
1 bunch pea shoots
3-4 cloves garlic, minced
3 tablespoons extra-virgin olive oil or Bella Sol California Meyer Lemon Olive Oil
Salt & pepper, to taste

To make preserved lemon, combine water and salt in a small saucepan and bring to a boil. Add lemons and cook for 30 minutes, or until liquid is reduced by half and lemon rind is tender. Remove from heat and let cool to room temperature. Finely chop entire lemon and set aside.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain.
While pasta cooks, heat a large skillet with olive oil on medium heat. Add minced garlic and sauté for 2-3 minutes, or until translucent.
Add pasta and pea shoots to skillet with garlic. Season with salt & pepper, and toss.
Plate pasta mixture. Top with burrata cheese and desired preserved lemon. Serve and enjoy!