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!
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 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
Ingredients
- 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
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, 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling and recipe from What’s Gaby Cooking
I doubled this as a side to go with grilled branzino at our dinner party fkr 8. It was a major hit with the guests. I only used 1.5 lbs of pasta for a higher ratio of peas. And added extra bursts. Will definitely make this again.