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Fresh Pea Pesto Pasta with Creamy Burrata

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A quick and easy spring meal combining fresh green peas, fragrant basil, toasted almonds, and Parmesan pesto, topped with creamy burrata cheese for a luscious finish.

Ingredients

Scale
  • 1 ½ cups fresh green peas, shelled
  • 1 cup packed fresh basil leaves
  • ¼ cup toasted almonds
  • ½ cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 12 oz spaghetti or linguine
  • Salt for pasta water
  • 1 ball (about 8 oz) creamy burrata cheese
  • Fresh basil leaves for garnish
  • Extra Parmesan cheese (optional, for sprinkling)
  • Freshly cracked black pepper (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 oz of spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining. Drain pasta and set aside.
  2. While pasta cooks, blanch 1 ½ cups of fresh green peas in boiling water for 2 minutes until bright green and tender. Drain and immediately plunge into ice water to stop cooking and preserve color. Drain again and set aside.
  3. In a food processor, combine the blanched peas, 1 cup fresh basil leaves, ¼ cup toasted almonds, ½ cup grated Parmesan, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, and a pinch of salt and pepper. Pulse a few times to combine.
  4. With the processor running, slowly drizzle in ⅓ cup extra virgin olive oil until the mixture is smooth but still has some texture. Taste and adjust seasoning as needed.
  5. Return the drained pasta to the pot or a large bowl. Add the pea pesto and toss to coat evenly. Add reserved pasta water a little at a time (start with ¼ cup) to loosen the sauce and help it cling to the noodles. Toss until silky consistency is achieved.
  6. Divide the pesto pasta among serving plates or bowls. Tear or slice the burrata ball and place a generous dollop on top of each plate. Garnish with fresh basil leaves, extra Parmesan if desired, and a crack of black pepper.
  7. Serve immediately while burrata is soft and creamy.

Notes

Blanch peas briefly to preserve color and sweetness. Toast almonds for added nuttiness. Add pasta water gradually to achieve a silky sauce. Serve burrata at room temperature for best creaminess. Pesto can be made ahead and stored refrigerated; stir in olive oil before use.

Nutrition

Keywords: pea pesto pasta, creamy burrata, spring recipe, easy pasta, fresh peas, basil pesto, vegetarian pasta

Find it online: https://prismtaste.com/fresh-pea-pesto-pasta-with-creamy-burrata-easy-recipe-for-spring-meals/