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 240ml pasta water, then drain pasta into a colander.

Heat 46ml olive oil in a large skillet over medium heat. Add 800g baby spinach and stir until wilted, about 2 minutes.