The days are getting warmer and the sounds of song birds float through the air. Spring has sprung and so has my appetite for fresh, seasonal ingredients. My Pea and Arugula Pesto Pasta with Burrata celebrates two early spring vegetables – peas and arugula. The two vegetables pair beautifully in this dish, with the sweetness from the peas balancing nicely against the spiciness of the arugula. This pasta dish is bold and bright in both flavor and color. The burrata cheese on top mellows the pasta’s intensity and adds extra creaminess to the dish. It’s a perfect combination.
For those of you who have never tried burrata cheese, please go to the store and buy some now. Burrata is an Italian cow milk cheese. It’s mild and milky and similar to a fresh mozzarella, but with one difference. The inside contains stracciatella (mozzarella curds mixed with cream), which gives the cheese a creamy, soft texture that melts in your mouth. It is divine, so please, use it in this dish.
To make this pasta, start with the pea and arugula pesto. In a food processor, add two cups of fresh arugula, 1½ cups of peas (fresh or frozen), 2 cloves of garlic, 2½ ounces of parmesan cheese, ½ teaspoon of kosher salt, ¼ cup of olive oil and ¼ teaspoon of champagne vinegar. Blitz the ingredients until smooth. Taste the pesto and add more salt if desired. Set aside.
Using a large pot, cook 10 ounces of penne pasta according to the instructions on the back of the package. While the pasta cooks, slice a ½ of a cup of cherry tomatoes. When el dente, drain the pasta and reserve ½ of a cup of pasta water.
In a large mixing bowl, stir the hot pasta together with the pesto and reserved pasta water. Next, stir in tomatoes, then pour the pasta out onto a platter. Top the pasta with two, 8 ounce balls of burrata cheese, drizzle the cheese and pasta with a little olive oil and finish the dish with a pinch of flaky salt. Tutto fatto (all done)!
Pea and Arugula Pesto Pasta with Burrata
Ingredients
- 2 cups fresh arugula
- 1½ cups peas (fresh or frozen)
- 2 cloves garlic
- 2½ ounces parmesan cheese
- ½ tsp kosher salt + a pinch to finish off dish
- ¼ cup olive oil + a drizzle to finish off dish
- ¼ tsp champagne vinegar
- 10 ounces dry penne pasta
- ½ cup reserved pasta water
- ½ cup cherry tomatoes, sliced
- 2 - 8 ounce balls of burrata cheese
Instructions
- Make the pesto by adding arugula, peas, garlic, parmesan, kosher salt, olive oil and vinegar to a food processor. Blitz until smooth. Set aside.
- In a large pot, cook penne pasta according to instructions on the back of the package.
- While the pasta cooks, slice tomatoes and set aside.
- When pasta is el dente, drain, making sure to reserve a ½ cup of pasta water.
- Add the hot pasta to a bowl and mix in the pesto and pasta water. Stir in the tomatoes.
- Pour the pasta out onto a platter and top with two, 8 ounce balls of burrata cheese. Drizzle the pasta and cheese with olive oil and finish with a pinch of salt. Enjoy!
