Mushroom, Asparagus & English Pea Bucatini with Burrata
/private_media/recipes_images/2023/04/11/23/1681254854.7783499_file.webp?X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Credential=ASIAVLLBXKY7FZHFFJRP%2F20250504%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Date=20250504T041929Z&X-Amz-Expires=3600&X-Amz-SignedHeaders=host&X-Amz-Security-Token=IQoJb3JpZ2luX2VjEGAaCXVzLXdlc3QtMSJIMEYCIQC0yh6mDpW%2B0BOKWJrda06g74BogQfTxZKMj9z8B2O5ZgIhAJrbjb5PnkaJGr8%2BfrXqZj6DOyDc101XpeivLS8BLEmBKvQDCPn%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FwEQAxoMMzY3OTYxNTI3ODcwIgzpV1ia11zNY%2FuaMHoqyAPfwrnZ8dWUDX8RcuOsCp6e8Dj4yMQpAdNcJUwlwYHPLoDdKocfQtGs%2BgBCGUaPQHK7MDUtcfAxJIkSALikYGVjD45qmdqNx52dGZ1yjjH0Tj4eh%2By%2F%2Bp5Nep7Ec46sqPwmK64pecN5oQ1y%2B1pPwitTUrEF6pdaotFBiexQ4am3ZXWvkM9SbUuC%2B69jlhWb5LzpUi5r%2FATj3vxPfHZoBn6nB83HBBTrqVkqeZFmAw3dkJwj2v%2BIJ%2FHkmkLSwjqqZxWcXUvIwtfUV66v1IUZw5OgOc5am0c0LsZiAKHPmtuvTEckrqz27hbkLUAnRpA45BImOa5VU1od7w3WU20dVUtC9Kh1AVp%2BnmiypQGhd2kOE1mnqoGucDBYrgavAE3GjkyN80kXxytunuaWKJJdfWtvXzNECVdCBNmHBq%2FuCmeEejbCuv0rkIgdSb2shlnnLFJ2DJtfSnrTHLOY4FTLmxcy3Z1uB%2BI7IUvNmmikTPSzVp167aTzOSkkd2pyo2uoK9V7vhzkLQaWL9FbrRbU24SruN36Y15%2FQgUUSJbNW7n%2FfQfe%2F9QKczvBIBswctKMVd9TA9ePm84I5a%2BYiFNqg3OaI4lUCMlD8hswqd7awAY6pAFQ6uy6KYWIVVdcd7rsOE5L8mwlfC1%2Bbvyx%2FE5LPYxIK%2B8f9CVBZkFngKiZ0cKnEDtuyWe2WdyhgFVpoSUJNeEyMsTZek7bJ22qywImRsu7Bv5b3QUbB4hgqZ0cH4VxBFdpev7rQyityHkiyx%2FV%2FOcmFm4FforaDBqy%2BHLUi6fmqbpcZf8wp%2B%2Fn5ttBWn%2BzGmiBqAdv%2BqAZBv6cIAymtLPIu73Bhg%3D%3D&X-Amz-Signature=1892b99ff6e3383c9f27808fd819b0eebec46fb4032acb1ef9e076ed3bccd3f3)
This delicious pasta came about when I had to clean out my fridge of a few different spring vegetables and herbs for a quick dinner one night: you start by sautéing shallot (or leek, or onion), then mushrooms, chopped asparagus, and fresh or frozen English peas with some chili flakes and garlic. Then you add in the cooked bucatini (or other pasta of choice), some lemon juice, grated parmesan, and toss it all together with a bunch of the pasta cooking liquid. Top it all off with a broken up ball of burrata, some lemon zest, flaky salt and drizzle of good olive oil, and you're in business!
The whole thing takes just 20 minutes from start to finish. It can be gluten free if you sub GF pasta, and even vegan if you use vegan parmesan and skip the burrata. This one will be on repeat all spring long!
Serves 2 for dinner.
Special Equipment
Ingredients
Directions
Bring a medium pot of well-salted water to a boil. Meanwhile, heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Once hot, add the diced shallot (or whatever kind of onion you're using) along with the 1/4 teaspoon red chili flakes. Cook, stirring occasionally, for 2-3 minutes until the onions begin to soften.
Once the water is boiling, add the 10 oz dried bucatini or spaghetti (or whatever pasta you're using) and cook until al dente per the packages instructions. DO NOT DRAIN OR STRAIN your pasta when it's done cooking. Remember to reserve 1 cup of the pasta cooking water in a liquid measuring or other heat safe cup when the pasta is almost done cooking.
Add the chopped maitake mushrooms, 1/4 teaspoon kosher salt, and a few grinds of pepper. Cook, stirring occasionally, to brown the mushrooms with the shallot. After ~4-5 minutes, add in the chopped asparagus and shelled English peas, along with another tablespoon of olive oil and 1/4 teaspoon of kosher salt, as well as a few grinds of black pepper. Cook, stirring a few more minutes until the asparagus and peas are bright green and just barely cooked through. Add the 3 cloves minced garlic and stir into the vegetable mixture.
Turn your heat down to low, then zest and juice half your lemon into the pan with the vegetables, reserving the other half of the lemon.
Once your pasta is finished cooking to al dente, use tongs to transfer the bucatini (or whatever pasta you're using) directly to the pan with the vegetables - do not drain or rinse your pasta! Also make sure you have reserved 1 C of pasta cooking liquid.
Use the tongs to mix the cooked pasta into the vegetables, over low heat. Add in most of the chopped parsley and chives (reserving a small handful to top the finished pasta), and mix in with the bucatini and vegetables.
Turn off the heat, add in the 1/2 C grated parmesan cheese, along with 1/2 C of the reserved pasta cooking liquid. Use your tongs to thoroughly stir the cheese and pasta liquid into the pasta, adding more liquid a splash at a time if it at all looks clumpy. I usually add in almost the full cup of pasta liquid, this helps make the sauce "creamy" without any cream.
Divide the pasta between two bowls, top each with half of the torn burrata, the remaining chopped herbs, the zest of the remaining half lemon, and a pinch of flaky salt over the pieces of burrata (or use a pinch of kosher salt if you don't have flaky salt), and drizzle a little good olive oil over the top. Serve and enjoy!