Easy Pea Recipes Spring Pea Pasta With Burrata
PASTA ALLA CHITARRA WITH BURRATA-SPECK-PEA SAUCE
Nancy Silverton, of Mozza fame, is a culinary idol of mine, and she makes an appetizer with burrata, speck, and peas in "The Mozza Cookbook." This sauce is a pasta homage to her dish, to spring, and to the old-world Italian combination of peas, Parmigiano-Reggiano, and prosciutto. The big flavors and bold ingredients will overpower a wispy, lithe noodle, so thing textured and craggy, such as farfalle or fusilli, when deciding on a pasta pairing for this one. Labneh is just yogurt that has been drained to remove the whey, resulting in a thick and tangy cream. If you can't find it, substitute drained whole milk yogurt.
Provided by Linda Miller Nicholson
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
- Heat the oil in a large saute pan over medium heat. Fry the shallot for 2 minutes, then add the speck and fry for 2 minutes more. Increase the heat to medium-high, add the peas, labneh, lemon juice, salt, pepper, mint, and 1 cup of the pasta water. Stir and bring to a boil. Reduce the heat to a low simmer and toss immediately with pasta and half of the sugar snap peas.
- One minute before serving, pour the remaining 1/2 cup hot pasta water over the burrata balls. Plate the pasta and top with the remaining sugar snap peas. Gently remove the burrata from the hot water and tear each ball in half using your hands. Place half a burrata on top of each serving of pasta along with the pea sprouts (if using). Top with the Parmigiano, if desired.
PEA & BURRATA SALAD WITH PRESERVED LEMON SALSA
Add burrata to our pea and broad bean salad to introduce a delicate, soft and buttery element to the plate. A lemon dressing really cuts through the richness
Provided by Rosie Birkett
Categories Lunch, Starter
Time 35m
Yield Serves 4 as a starter or light lunch
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.
- Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.
- To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.
- Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves - the burrata will dress the peas with its creaminess and the dressing will cut through the richness.
Nutrition Facts : Calories 501 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
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- Bring a large pot of water to boil, add the peas and boil gently until almost tender, about 2 minutes. Using a slotted spoon, or spider, remove the peas from the boiling water and rinse under cold water in order to cool completely.
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- Bring a large pot with 4 quarts water and 2 tablespoons salt to a boil. When water comes to a boil, add pasta and cook to al dente, about 7 minutes ( or see directions on package). During the last minute of cooking the pasta, add the fresh peas, sugar peas and asparagus tips to the boiling pasta, turn the heat up to high and quickly blanch for one minute. Drain the pasta and veggies (reserving 1-2 cups hot pasta water). Do not rinse. Return to the pot, turn heat off.
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