Ingredients
Pasta and Vegetables
- 8 oz pasta (such as spaghetti or linguine)
- 1 1/2 cups fresh or frozen peas
Dairy and Herbs
- 1 ball burrata cheese (about 6 oz)
- 2 tablespoons fresh mint leaves, chopped
- 1/4 cup grated Parmesan cheese
Aromatics and Seasoning
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Red pepper flakes (optional)
Instructions
- Cook Pasta and Peas: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the peas to the boiling water with the pasta. Drain pasta and peas, reserving 1/2 cup of pasta water.
- Sauté Aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing until fragrant and translucent, about 2 minutes.
- Mash and Warm Peas: Add the drained peas to the skillet and lightly mash some of them with the back of a spoon to release their sweetness. Stir to combine and warm through.
- Toss Pasta: Add the drained pasta to the skillet with the peas. Toss with lemon zest, lemon juice, grated Parmesan cheese, and chopped mint. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Season: Season with salt, freshly ground black pepper, and red pepper flakes if using. Toss well to combine all flavors.
- Serve: Divide pasta among serving plates. Tear the burrata cheese over the top of each portion and garnish with additional mint leaves or a drizzle of olive oil if desired. Serve immediately.
Notes
- For a richer flavor, drizzle extra virgin olive oil over the burrata just before serving.
- Add toasted pine nuts on top for a crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
