Spring Pea Pasta with Burrata
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.82 out of 5 stars
(22)
Ingredients
8 servings
- 10 ounce frozen peas (completely thawed and blanched)
- 1/2 cup sugar snap peas (thinly sliced)
- 10 ounces pasta (your favorite short shape is perfect)
- 2 cloves garlic (chopped)
- 1/3 cup finely grated parmesan (plus more as needed)
- 2 tablespoons olive oil
- 1 lemon (juiced)
- 1/4 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 )
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Preparation
Step 1
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.
Step 2
To the same boiling water, add the pasta and cook according to package directions. While the pasta is cooking, make the smashed peas
Step 3
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.
Step 4
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.
Step 5
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