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.
Table of Contents
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
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
- â…“ 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
Nutrition Information
Photo by Matt Armendariz / Food Styling and recipe from What’s Gaby Cooking
I feel like there might be a step missing? Step 3 says to mash half the peas in a bowl, step 4 says add pasta to peas in a skillet. Not sure what peas were supposed to be in a skillet, but I made assumptions and sauteed the remaining peas and pasta in the skillet and then topped the whole thing with the mashed pea mixture. It was very tasty, hopefully I guessed right!
no step missing - I just said skillet instead of bowl!! problem solved!! thank you! xx
I don't see the amount of olive oil. Please advise
2 tablespoons! xx
Oh, this looks so fresh and delicious! I love all the Spring veggies.
Made for a easter dinner - used some sliced up fresh snap peas in place of just peas and quickly sauteed them with the shallots + such. Divino!! Quick and delicious. Would make again.
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.