Spring Pea and Asparagus Pasta with Burrata

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Author: Delphine Fortin
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.

Ingredients

Scale

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

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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.