Spring Pasta with Peas, Mint, and Burrata
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Spring time is one of my absolute favorite times of the year because of the abundant spring vegetables. This pasta highlights the fresh flavors or asparagus, mint, and burrata, and comes together in under 30 minutes. It's perfect for a filling vegetarian meal, and feels extra special with the burrata!
Special Equipment
Ingredients
Directions
Bring a large pot of water up to a boil.
As the water is coming up to a boil, chop the mint and asparagus.
Salt the water and add the pasta once the water is at a boil. Stir, and cook according to package instructions, about 8 minutes.
In a large saucepan or saute pan, heat on medium high, then add 2 tablespoons of olive oil. Add in the frozen peas and asparagus and let cook for 3-4 minutes. Add 1/2 teaspoon of salt and black pepper, stir and taste to add additional seasoning as desired.
Once pasta is al dente, add to the vegetables, as well as the reserved pasta water and fresh chopped mint. Stir everything together until the sauce thickens, about 2 minutes. Plate the pasta, then dollop 2 big tablespoons of burrata on top of the pasta, then drizzle with additional olive oil and a sprinkling of salt (directly on the burrata cheese). Garnish with a few additional small mint leaves, and enjoy.