Simple seasonal ingredients make this pasta so delicious!
Today, we’re bringing you this Spring Pea and Burrata Pasta that Chez Chanelle shared with us! While burrata adds a delicious creamy richness, it’s the vibrant peas that steal the spotlight, adding a seasonal flavor to every bite of this recipe.
Peas are typically in season during the spring and early summer months, depending on your location, so this is the perfect recipe to try now while they are still in their prime season!
And if you aren’t familiar with burrata for some reason, allow us to introduce you. Burrata is linked to the Italian word for butter, which tells you everything you need to know about this creamy and rich cheese that has become a restaurant favorite. Not intense in flavor, burrata pairs beautifully with other flavors like tomatoes, pesto or of course, peas.
Spring Pea and Burrata Pasta
Ingredients
- 1 cup fresh shelled spring peas
- 1 ball of burrata cheese
- 2 cups Fusilli Bucati Corti (short hollow fusilli) pasta or 500 grams
- ⅓ cup extra virgin olive oil
- 3 tbsp unsalted butter, divided
- 6 cloves of garlic, minced
- 2 tsp aleppo chili flakes + more for garnish
- 1 cup freshly grated parmigiano reggiano cheese
- 3 tbsp fresh basil, roughly chopped + more for garnish
- Juice and zest from 1 lemon
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil, add the pasta and set a timer for 8 minutes. After 8 minutes, add the shelled peas and blanch for 1-2 minutes, until they float to the top. Then remove the pot from the heat.
- Meanwhile, make the sauce. Heat a skillet over medium heat and add the olive oil, 2 tbsp of butter followed by the garlic and chilli flakes and until fragrant (about 3-5 minutes). Season with salt.
- Using a slotted spoon, transfer the pasta and peas to the skillet and add ~ 1/2 of pasta water with it. Fold in 1 tbsp of butter, the parmesan cheese, lemon juice, zest and basil – tossing gently to combine everything. Taste and add more salt and pepper if needed.
- Break up the burrata ball into about 6 small pieces and dot the top of the skillet with it – garnish with more basil and chili flakes. Enjoy!
Looking for another summer pasta recipe to try? Check out our easy Lemon Bucatini!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Recipe and images by @chezchanelle
