Spring Pea Pasta with Prosciutto and Burrata Cheese

Spring Pea Pasta with Prosciutto and Burrata Cheese

When your mother-in-law brings over a big bag of fresh garden-grown peas, you make something special. No buttered peas and carrots here (although that sounds pretty amazing right now, not gonna lie). So, what does one make with a huge bag full of sweet peas?

So many things, you guys, so many things.

But, this time I made pasta. I rarely make pasta these days because I have been all about salads and tacos and things, but these peas were screaming for some buttery noodles.

And when peas ask for butter and noodles, you oblige. Pile on some thinly sliced prosciutto, creamy, delicious, amazing burrata cheese and lots of fresh herbs and, well, those peas?

Those are some happy peas. 


Spring Pea Pasta with Prosciutto and Burrata Cheese

Prep Time: 10 minutes | Cook Time 10 minutes
Total Time: 20 minutes
Yield: 4-6 servings
Category: 30 minutes meals, pork, Kid Approved!, Main Course, Pizza + Pasta + Noodles, Spring + Summer

Ingredients

1 pound spaghetti (or other favorite pasta noodle)
4 large eggs
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
2 tablespoons fresh chives, chopped
1/2 cup freshly grated Parmesan cheese
salt + pepper, to taste
1 teaspoon crushed red pepper flakes (optional)
6-8 tablespoons salted butter, melted
2 cups fresh (or frozen) peas
4 ounces sliced prosciutto, torn into smaller pieces
8 ounces burrata cheese, torn
olive oil, for drizzling
Optional- poached eggs (not shown, but highly recommended), fresh arugula or sliced peaches

Instructions

  1. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.

  2. As the pasta is cooking, whisk together the eggs in a medium bowl. Add the chopped parsley, basil, chives and shredded parmesan, mixing well. Add a generous pinch of salt and pepper and crushed red pepper (if desired).

  3. Drain the pasta and immediately add it back to the hot pot it was boiled in. Quickly mix the egg mixture in with the hot cooked noodles and toss well to coat. Carefully toss the pasta for 1-2 minutes, or until eggs are fully cooked. Pour the melted butter and the peas in with the pasta noodles and season with additional salt and pepper, if desired. Toss to combine.

  4. Transfer noodles to a large serving bowl and add the prosciutto and burrata. Drizzle with olive oil and sprinkle with additional chopped fresh parsley. If desired, top with fresh arugula, poached egg or fresh peaches.

Enjoy!

Recipe inspired by Tieghan at Half Baked Harvest


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