Spring Pea Pasta with Burrata

4.82 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 Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

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
⅓ 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