Description
A fresh and vibrant spring pea pasta dish with creamy burrata, perfect for a vegetarian meal.
Ingredients
Scale
- 10 ounces (284 g) frozen peas
- ½ cup (50 g) sugar snap peas
- 10 ounces (284 g) pasta, short shape preferred
- 2 cloves garlic, fresh
- ⅓ cup (30 g) Parmesan cheese, freshly grated
- 2 tablespoons (30 ml) olive oil, extra virgin
- 1 lemon, juiced
- 6 ounces (170 g) burrata cheese
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh herbs (optional), such as fresh mint
Instructions
- Step 1: Bring a large pot of water to a boil. Add the frozen peas and sugar snap peas. Boil gently for about 2 minutes until almost tender. Watch carefully to avoid overcooking, as peas can rapidly become mushy and lose texture.
- Step 2: Using a slotted spoon or spider, remove the peas from the boiling water. Immediately plunge them into a bowl of ice water to cool completely. This rapid cooling preserves the peas’ bright color, crispness, and fresh flavor.
- Step 3: In the same pot of boiling water, add the pasta and cook according to package directions until al dente. Check regularly by tasting to ensure pasta achieves the firm yet tender texture that will hold up well when mixed with the pea mixture.
- Step 4: While the pasta cooks, transfer half of the drained peas to a bowl. Use a fork to smash them, leaving some peas whole for texture. This creates a creamy yet chunky base that will blend nicely with the pasta.
- Step 5: In a skillet or pan, combine the smashed peas, whole peas, minced garlic, olive oil, and lemon juice. Taste and season gradually with kosher salt and freshly cracked black pepper, adjusting step by step to balance the flavors without overpowering the fresh peas.
- Step 6: Drain the cooked pasta and add it to the skillet with the peas and garlic. Toss gently over low heat to warm the mixture and meld the flavors together. Avoid higher heat to prevent further cooking and softening of the peas.
- Step 7: Cut the burrata into smaller pieces if needed. Gently fold the burrata into the pasta off the heat to distribute its creamy richness evenly throughout the dish.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day to retain texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Serve chilled or gently reheat on low heat before serving.
- Freezing: Place in a freezer-safe container or bag, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent overcooking peas, strictly limit boiling time to 2 minutes and immediately chill in ice water.
- If pasta sticks during cooking, stir in about 1 tablespoon of olive oil to keep it separate.
- If sauce or pea mixture is too thick, gradually add up to ¼ cup of reserved pasta water while stirring to reach your preferred consistency.
- Taste frequently during seasoning and add salt and pepper gradually for balanced flavor without overwhelming freshness.
- When mixing in burrata, cutting it into smaller pieces helps distribute creaminess without clumps.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg