Open lasagne with spring greens and burrata

Inspired by the Italian open lasagne, this dish is layered with sheets of al dente pasta, oozing burrata, sautéed spring vegetables and dressed with a nutty burnt butter and vibrant basil oil. It’s as light as it is elegant, and will wow guests.

• 160 gm unsalted butter
• 12 zucchini flowers, halved lengthways, flowers and stems separated
• 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths on an angle
• 150 gm sugar snap peas, trimmed, strings removed and halved lengthways
• 35 gm (¼ cup) pine nuts
• 1 tbsp lemon juice, plus finely grated zest of 1 lemon to serve
• Olive oil, for greasing
• 2 burrata, torn
• 40 gm finely grated pecorino
• Baby basil, to serve

• 3 cups (loosely packed) basil
• 200 ml extra-virgin olive oil

• 350 gm plain flour
• 40 gm semolina, plus extra for dusting
• 4 eggs, lightly beaten