Campanelle with White Beans, Lemon, and Burrata

Bring a large pot of salted water to a boil. Add 454g campanelle pasta and cook until al dente, 1–2 minutes before package time.

Reserve 120ml pasta water, then drain the pasta into a colander.

In a large pan, warm 46ml olive oil over medium heat. Add 5g chopped peperoncino and cook for 30 seconds until fragrant.