Open lasagne with spring greens and burrata

For basil oil, blanch basil in a saucepan of salted boiling water until just bright green (15 seconds). Refresh in iced water, drain and squeeze out excess water. Transfer to a high-speed blender with oil, and blend until bright green (1 minute). Set aside for 5 minutes to infuse, then strain through a fine sieve lined with muslin (2 hours or preferably overnight; do not press on solids as oil will become cloudy). Discard solids. Store oil in a sealable jar in the refrigerator for 1 week. Bring to room temperature before serving.

For pasta dough, combine flour, semolina and 1 tsp fine salt in an electric mixer with the dough hook attached. Mix on low speed to combine, then gradually add egg until a shaggy dough forms. Increase speed to medium; knead until smooth and elastic (6 minutes; add 1-2 tsp cold water if dough is too dry). Transfer dough to a clean work surface. Wrap in plastic wrap and stand to rest (30 minutes).

To roll pasta, divide dough into 4, then working with one piece at a time, lightly dust in semolina and feed dough through a pasta machine starting with rollers at the widest setting. Fold dough in half lengthways, feed through rollers again, repeating until smooth. Continue to feed dough through, reducing notch by notch, feeding and rolling until third-last setting. Lightly dust with extra semolina, lay out on trays, and cover. Repeat with remaining dough. Cut pasta sheets into 15cm lengths, transfer to a tray lightly dusted with semolina. Cover tightly with plastic wrap and set aside.

Bring a large saucepan of salted water to boil for the pasta. Meanwhile, cook butter in a large frying pan over medium heat until foaming (1-2 minutes). Add zucchini stems, asparagus, sugar snap peas and sauté until tender (1-2 minutes). Add zucchini flowers and sauté until just tender (30 seconds). Using a slotted spoon, transfer vegetables to a plate, cover with aluminium foil and keep warm. Add pine nuts to pan and cook, swirling pan, until butter is nut brown (2-3 minutes). Remove from heat and stir in lemon juice (be careful as hot butter will spit). Keep warm.

Cook pasta sheets, in batches, in pan of boiling water until al dente (15-20 seconds). Transfer to a warm tray lightly greased with olive oil and cover with a hot damp tea towel.

To assemble, place an end of one pasta sheet in the base of a serving bowl, top with one-quarter each of vegetables, torn burrata, burnt butter sauce and pecorino, then fold over pasta to enclose. Repeat layering, finishing with a layer of pasta. Top with extra burrata and pecorino. Drizzle with basil oil. Scatter with lemon zest and baby basil to serve.