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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. Ingredients: 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 (...
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