This simple spring pea and asparagus pasta with burrata is loaded with spring flavors. Creamy and flavorful, this dish is a classic to keep a lifetime.
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There are some recipes that don’t need much, and these spring pea and asparagus pasta are definitely one of them. It all starts with fresh produce hitting the markets when spring return. I name green asparagus! Then it’s all about cooking them right, so they remain the main star of the dish.
When I first sautéed these green asparagus and frozen peas together with some butter and garlic, I instantly felt the spring vibes coming in. It’s the pleasure of simple flavors, something that brings me back to my childhood, when my mom cooked the seasonal produce from the garden in the simplest way. Here I simply added some pasta tossed in a creamy lemony sauce, fresh burrata and mint. Both my husband and kids asked for seconds and thirds, and eventually finished up the whole dish in no time!
Why you’ll love this green pea and asparagus pasta
- Pasta primavera with fresh produce from the market
- A comforting spring meal, not stuck in winter mode anymore
- A straightforward pasta recipe that always impress!
What goes into this spring pasta recipe?
- Green asparagus. Choose them fresh, vibrant in color, and thin (the thinner the tender they are). Remember to trim the tough end, using a sharp knife.
- Green peas. Either fresh or frozen work. I usually go for frozen peas, as I always have a bag in handy. Cook them directly from frozen, they’re small and will cook quickly.
- Garlic + butter. Don’t skip them, they bring all the flavors to the sautéed green vegetables. I also add some cream to toss all the ingredients together.
- Lemon zest + fresh mint. They bring refreshing flavors. Instead of mint, you could use fresh basil or fresh dill.
- Burrata cheese. Always a favorite with pasta. Torn it over warm pasta just before serving, and enjoy all the creaminess.
- Pasta of choice. Really you could use any pasta you’d like for this recipe. For reference I used short mafalda pasta.
Key steps to make pasta primavera
You’ll find the full recipe in the recipe card below. These asparagus and spring pea pasta are a timed recipe, so it’s important to proceed in the right order to get it to to the dinner table while it’s hot.
- Start with cooking the pasta in salty water.
- While doing so, prepare the asparagus and sauté with the green peas. This should take just a few minutes. Important: you want the asparagus to be cooked-through but still crisp-tender.
- Now prepare the cream, add the green vegetables and the drained pasta back to the pan. Toss well, and serve with toasted pine nuts. Enjoy!
Cooking tip with pasta
First of all, always salt the pasta water when cooking. Now when draining the pasta, reserve some of the pasta water and use it to mix in the pasta. Because of its starchy content, the pasta water acts as a great binder, creates a creamy texture and prevents pasta from sticking together. If you want to know more about the use of pasta water, check Serious Eats article.
Recipe variations
There are so many ways to pimp up this dish, or simply make it your very own version. Here are some suggestions you may like:
- Instead of regular pasta, use gnocchi or tortellini. They work a wonder with the green veggies.
- For the non-vegetarians here, you’ll love to add some prosciutto to the pasta when serving. Some could also consider smoked salmon.
- Replace the pasta with a creamy polenta, using this polenta recipe. And then simply top with the sautéed asparagus and green peas. You can also top with burrata for even more creamy flavors.
- I also love using the sautéed spring pea and asparagus as a side, without the pasta. It’s a very seasonal side dish, perfect to eat your greens and get you in the mood for spring!
More springtime recipes:
- Lemon Butter Pasta with Burrata
- Spring Pea Salad with Goat cheese
- Lemon Asparagus Risotto
- Green Shakshuka
- Corn and Zucchini Orzo Salad
- Best Ever Lemon Poppy Seed Loaf
Spring Pea and Asparagus Pasta with Burrata
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Pasta
This simple spring pea and asparagus pasta with burrata is loaded with spring flavors. Creamy and flavorful, this dish is a classic to keep a lifetime.
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Ingredients
- 1 pound (450g) pasta of choice*
- 1 teaspoon fine sea salt
- 2 Tablespoons salted butter
- 1 pound (450g) pencil-thin asparagus, woody ends trimmed
- 1 cup (150g) frozen peas
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- ¾ cup (180 ml) whipping cream
- ¾ cup (75g) grated Parmesan + extra for serving
- 1 lemon, zest and juice of half
- A handful fresh mint, chopped**
- 1 portion of fresh Burrata
- Pine nuts, toasted***
- Extra virgin olive, for serving
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente according to package directions.
- Meanwhile, slice asparagus stems into thick pieces on the bias, leaving the asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add asparagus, green peas, and red-pepper flakes. Cook until the asparagus are crisp-tender (they should remain bright green and not be too soft or mushy), about 2 to 4 minutes. Stir in garlic and cook for one more minute. Season with salt and freshly ground pepper. Transfer to a plate and reserve.
- To the same skillet, add the cream and grated Parmesan, and simmer for a couple of minutes. Return the green peas and asparagus to the skillet and toss with the sauce to reheat. When the pasta is done, reserve ½ cup pasta water, and add it to the cream mixture.
- Drain the pasta and add to the skillet with the creamy vegetables. Add lemon zest, the juice of half a lemon, fresh mint, and toss well. If the mixture looks thick, add a little pasta water to loosen it; it should be saucy. Taste and season generously with salt, pepper and more lemon juice as needed; it should taste bright and lively.
- Just before serving, torn the fresh burrata over the pasta, drizzle with olive oil, and top with toasted pine nuts. Enjoy!
Notes
* I used short mafalda pasta, but the recipe would work very well with spaghetti, linguine, pappardelle, or even penne and farfalle.
** You can replace fresh mint with fresh basil or dill if desired, or a mix of the herbs together for even more flavors.
*** I recommend to toast pine nuts prior to making the recipe. Toast in a hot skillet placed over medium-high with no fat, stirring often for a few seconds until they turn golden-brown in color. Be careful not to burn them, this can happen very fast.
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