This Prosciutto Burrata Pasta with Peas is for the cheese lovers. Not only does it have chunks of melty Burrata Cheese throughout, but it also has lots of fresh grated parmesan. With each bite you get fresh green peas, some melty cheese, and a little salty prosciutto. Just as impressive to look at as it tastes. But very easy to make.
What You'll Need for this Burrata Pasta:
- Short noodle pasta of your choice! I used a fun gigli or campanelle shape, but shells, fussili, penne, rotini, etc would all work!
- Burrata - I bought mine from Trader Joes! You can also use burrata in this recipe for Roasted Tomatoes with Burrata.
- Shelled Peas - fresh or frozen
- Olive Oil AND Butter
- Lemon Zest
- Fresh basil
- Garlic, red pepper flakes, salt and pepper.
What is Burrata Anyways?
If you like fresh mozzarella, you'll LOVE burrata. It's essentially a ball of mozzarella filled with soft curd and cream. It's super creamy and when it melts into the dish, it gets oh so gooey. Burrata is an excellent choice on crostini, a cheese board, or dolloped into pasta like we're doing today.
Not only is this pasta super pretty and impressive, but it's super easy! No cooking proteins, no complex sauces. It lets the prosciutto, burrata, and peas be the star of the show. And the lemon zest adds a freshness to the dish. If in season, use fresh shelled peas. But, if not in season, go ahead and use frozen! I'm serious, just the basic bags of peas. You can steam in microwave or cook on the stove.
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Prosciutto Burrata Pasta with Peas
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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stove
- Cuisine: Italian
- 1 pound shelled peas (fresh or frozen)
- 1 pound small shaped pasta
- ½ cup olive oil
- 1 tablespoon minced garlic
- ½ small white onion (minced. About ¼-⅓ cup)
- 1 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- ¼ cup fresh chopped basil
- 1 lemon (zested and juiced)
- ¾ 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.
Although best served immediately, leftovers can be stored in the fridge for up to 3 days.
- Serving Size: ⅙ of recipe
- Calories: 652
- Sugar: 6.9 g
- Sodium: 718 mg
- Fat: 27.4 g
- Carbohydrates: 70.2 g
- Fiber: 6.8 g
- Protein: 32.6 g
- Cholesterol: 30.6 mg
Keywords: Prosciutto Burrata Pasta, Burrata Pasta with Peas