This Prosciutto Burrata Pasta with Peas is for the cheese lovers. It has creamy burrata and nutty parmesan. Loads of fresh peas, salty prosciutto, and fresh lemon. Perfect spring or summer pasta dish. Recipe at KathleensCravings.com
- 1 pound shelled peas (fresh or frozen)
- 1 pound small shaped pasta
- 1/2 cup olive oil
- 1 tablespoon minced garlic
- 1/2 small white onion (minced. About 1/4–1/3 cup)
- 1 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 1/4 cup fresh chopped basil
- 1 lemon (zested and juiced)
- 3/4 cup grated Parmesan cheese
- 8 ounces Burrata Cheese
- 3 ounces prosciutto slices
- salt and pepper (to taste)
- Cook the peas. If using frozen, cook according to package directions. If using fresh – bring a large pot of water to a boil and boil the peas gently for about 2 minutes until tender. Remove with a slotted spoon and run under cold water. You can then use the same pot of water for your pasta.
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- In a very large, deep skillet or dutch oven heat the olive oil on medium-high heat. When it is shimmering, add minced onions. Cook for 2-3 minutes until softened. Add the garlic and red pepper flakes and cook for one minute more until garlic is fragrant.
- Add the butter and peas to the pan. Season with salt and pepper to taste – I like to go light on the salt because the prosciutto and cheeses are pretty salty.
- Remove from heat. Fold in pasta, basil, lemon zest, lemon juice, and parmesan. Toss to combine.
- Tear the burrata and prosciutto into pieces and sprinkle over the top, slightly folding in some of the pieces.
- Serve immediately and garnish with extra basil.
- Category: Main Dish
- Cuisine: Italian