Spring Pea Pasta with Burrata

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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 with Burrata!

Spring Pea Pasta with Burrata from www.whatsgabycooking.com (@whatsgabycookin)

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

Spring Pea Pasta with Burrata from www.whatsgabycooking.com (@whatsgabycookin)

Spring Pea Pasta with Burrata is one of those recipes that you can throw together in a pinch on a weeknight. 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 on regular rotation for the rest of the season!

Spring Pea Pasta with Burrata

Author: Gaby Dalkin
4.8 from 16 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


  • 1 pound fresh shelled spring peas
  • 1 pound small tube-shaped pasta
  • ½ cup olive oil
  • 4 cloves garlic chopped
  • 1 shallot sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh mint
  • 1 lemon juiced and zested
  • 1 cup Parmesan cheese
  • 1 6- ounce ball burrata cheese
  • Kosher salt and freshly cracked black pepper to taste
  • Small handful of pea tendrils to garnish


  • 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 pea sauce.
  • Place a skillet over medium heat, add the olive oil, garlic, shallot and red pepper flakes and cook for 2-3 minutes until fragrant. Add the butter and cook for about 1 minute more. Add the peas and stir to combine and season with salt and pepper. Remove from the heat and add the mint. 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. Add the parmesan cheese, lemon juice and zest tossing gently to incorporate cheese. Break the burrata up into small pieces and dot the top of the skillet with it and garnish with extra mint leaves and pea tendrils. Serve immediately.


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


  1. 5 stars
    Delicious and super easy. Had to substitute frozen peas and mixed in some sugar snap peas for more texture and it still turned out awesome. Will be making again!

  2. 5 stars
    I just made this for my family and my parents who were visiting and everyone kept telling me how amazing it was and everyone went back for more which is a big deal in my family. We didn’t have any leftovers. My husband said it was his new favorite and my parents ask me to send them the recipe. A++++ fresh recipe

  3. 4 stars
    This is really good. I add a touch of cream which I think I prefer a little more than the burratta. WHO AM I?
    I added Gaby's go to seasoning for a little something extra and broccoli with the peas. Next time I'm going to add pancetta cause, why not. Another delicious meal for the books. Thanks!

  4. 5 stars
    Daaaaang this was good! A full tablespoon of red pepper flakes seemed a little excessive, but I’m so glad I didn’t modify the measurements. The unexpected spice makes this dish so beyond delicious!

  5. 5 stars
    While I had to make some substitutions, I still feel confident rating this 5 stars. What’s not to like? Creamy, fresh, and delicious!

  6. 5 stars
    I made this for dinner and all four kids ate it! That means more than anything I could write. It was really delicious! We will be incorporating it into our dinner rotation.

  7. Hi! I can't find fresh peas and only have half a bag of frozen ones in my freezer. Do you think I could do a mix of frozen peas and fresh asparagus?

  8. Hi Gaby! This looks delicious. Would you recommend serving at room temp as more of a pasta salad during warmer months or would that not work well? Thank you!

  9. 5 stars
    Um SO delicious and perfect for spring. I'm here for anything that includes burrata. My husband and his friend loved this too!

  10. This was delicious. Made as written. Amazon sells gluten free ditalini which is what I used since my husband is gluten intolerant. Came out great!

  11. This is delicious! All these ingredients shine beautifully! The burata really makes this come together. When the hubs loved it and wanted three servings, I know it was a hit! He’s a huge meat eater but he didn’t miss it with this one. Served with salad and bread. YUM!

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