Spring Pea Pasta

What more could you want besides pasta, burrata, bright green peas and some lemon zest to tie it all together. Trust me - you guys won’t want to miss this Spring Pea Pasta.

Spring Pea Pasta with Basil, Mint and Dill ready to serve


 

Why I Love This Recipe

I’m in full on spring mode over here on the west coast. The farmers market is off the charts and I couldn’t be happier. Obviously that calls for some celebrating in the form of Spring Pea Pasta!

Spring Pea Pasta with Burrata is one of those recipes that you can throw together in a pinch on a weeknight - so easy in fact I made it a few weeks ago on a whim on IG live! It's really just a few ingredients you probably have on hand plus fresh mint to really make it shine. The burrata is the icing on the cake and gives it this luscious and cream consistency. Trust me - you'll be putting this Spring Pea Pasta on regular rotation for the rest of the season!

Ingredients & Substitutions

  • Frozen peas
  • Sugar snap peas
  • Pasta
  • Garlic
  • Parmesan cheese
  • Olive oil
  • Lemon
  • Red pepper flakes
  • Kosher salt and freshly cracked black pepper
  • Burrata cheese
  • Herbs like basil, mint, chives or dill (all are optional)
  • Full ingredient list is below**

How to Make

Bring a large pot of water to boil, add the peas and boil gently until almost tender, about 2 minutes. Using a slotted spoon, or spider, remove the peas from the boiling water and rinse under cold water in order to cool completely.

To the same boiling water, add the pasta and cook according to package directions. While the pasta is cooking, make the smashed peas.

In a bowl smash half of the peas and stir in the garlic, parmesan, olive oil. Lemon zest and juice, a pinch of red pepper flakes, salt and pepper.  Taste and season adjust salt and freshly ground black pepper as needed.

When the pasta is cooked, drain and add to the skillet with the peas. Stir together. Break the burrata up into small pieces and stir into the pasta and garnish with extra mint leaves. Serve the Spring Pea Pasta as needed. It's great warm or at room temperature.

Tips & Tricks

No real tips and tricks needed for this Spring Pea Pasta recipe but a PSA that the smashed pea mixture in this pasta also doubles as an epic side dish! It's perfect slathered on a piece of toast or served on top of some roasted salmon. You'll want it in your life all spring long.

FAQ's

Is it better to use fresh or frozen peas?

Did you know that frozen peas are just fresh peas that are blanched and frozen at the peak of ripeness? It's true - so either of those work for this recipe. If you're using fresh peas, they will need a few extra minutes to cook until they are tender to the bite.

What is Burrata?

Burrata is a type of Italian cheese made from cow's milk. It is a rich and creamy cheese with a soft, mozzarella-like outer shell and a creamy center filled with stracciatella cheese and cream.

What can I use as an replacement to Burrata?

You can use fresh mozzarella as a replacement for burrata.

Similar Recipes

Spring Pea Pasta with Burrata

Author: Gaby Dalkin
4.8 from 22 votes
One of those recipes that you can throw together in a pinch on a weeknight. Trust me – you’ll be putting this on regular rotation for the rest of the season!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Servings 8 people

Ingredients
  

  • 10 ounce frozen peas completely thawed and blanched
  • ½ cup sugar snap peas thinly sliced
  • 10 ounces pasta your favorite short shape is perfect
  • 2 cloves garlic chopped
  • cup finely grated parmesan plus more as needed
  • 2 tablespoons olive oil
  • 1 lemon juiced
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly cracked black pepper to taste
  • 6 ounces burrata cheese
  • Fresh herbs like basil, mint and dill optional

Instructions
 

  • Bring a large pot of water to boil, add the peas and boil gently until almost tender, about 2 minutes. Using a slotted spoon, remove the peas from the boiling water and rinse under cold water in order to cool completely.
  • To the same boiling water, add the pasta and cook according to package directions. While the pasta is cooking, make the smashed peas
  • In a bowl smash half of the peas and stir in the garlic, parmesan, olive oil. Lemon zest and juice, a pinch of red pepper flakes, salt and pepper. Taste and season adjust salt and freshly ground black pepper as needed. Add the other half of the peas and stir to combine.
  • When the pasta is al dente, drain and add to the bowl with the half smashed / half whole peas. Stir together. Break the burrata up into small pieces and stir into the pasta and garnish with extra mint leaves. Serve immediately.

Notes

There's just something special about eating seasonally. I highly recommend you make this when peas are fresh in season because no other peas will compare!

Nutrition Information

Calories: 522kcal | Carbohydrates: 53g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 222mg | Potassium: 324mg | Fiber: 6g | Sugar: 5g | Vitamin A: 923IU | Vitamin C: 31mg | Calcium: 318mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

 

Photo by Matt Armendariz / Food Styling and recipe from What’s Gaby Cooking

47 Comments

  1. This looks amazing! Could it be made a little time in advance? Looking for some great spring brunch/lunch recipes I can make in advance so I’m not stressed entertaining. You are my go to gal for everything food!

  2. I just made it tonight. I added some bacon as well. Delicious. The lemon juice and zest really pops the flavor. Looks like this meal is going into the summer rotation. Thanks.

  3. i made this last night and it was so delicious! i loved the burrata with the peas and the lemon made it so well balanced. i adapted the recipe for 2 people, but still may have added a little too much oil - i'll have to watch for it next time.

    i've been reading your blog for years now (i live off your mint-basil vinaigrette - my boyfriend puts it on every vegetable!) but have yet to comment. thank you for your amazing content. it has made this avocado-loving-california-girl very happy!

  4. I love the fresh springy-ness to this, and am in the market for some new pans. I had never heard of these, so will be checking it out. Thanks for the recommendation.

    1. 5 stars
      Made this tonight, it was very good! I used frozen peas and substituted fresh mozzarella for bratta cheese just because I couldn’t find it in this area. Super delicious! I will definitely make it again.

  5. omg YES give me anything with burrata!!! i love how colorful this dish is too - so perfect for a summer dinner al fresco!!!

4.82 from 22 votes (8 ratings without comment)

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