Prosciutto Burrata Pasta with Peas
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!
- 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.