Agretto & Burrata Pasta

Agretto/ Agretti, also known as Monk’s Beard, is an Italian spring green that is very popular in Tuscany. This strange plant resembled chives but don’t let that fool you, it taste nothing like chives. Agretto’s flavor profile is salty, marine-tasting, and slightly crisp, even after it’s been cooked. This simple pasta is a stand alone recipe but feel free to pair with seafood.



  1. Bring a large pot of water with olive oil & salt to boil for spaghetti as cook as directed on package or al dente. Drain the spaghetti, reserving a cup of starchy water.
  2. Heat olive oil in a pan and add agretto and garlic and saute.
  3. Add the spaghetti into the agretto pan, toss to dress the pasta, and salt & pepper to taste.  If it is too dry, add one or two tablespoons of the pasta cooking water at a time. Just before serving, tear the burrata with your hands and add it into the spaghetti, toss again and mangia.