This bright pasta is packed with spring flavors and will be on the table in less than 30 minutes. Spring Pea Pasta with Burrata is a delicious combination that everyone in your family will love!
This post is sponsored by Klarbrunn.
Spring Pea Pasta With Burrata
If you’re looking for the perfect springtime pasta recipe, this Spring Pea Pasta with Burrata is the recipe you have to try.
The creamy burrata is balanced perfectly with the fresh lemon, and the lightly sweet fresh peas add such an incredible flavor.
This recipe makes a great vegetarian dinner, but if you want to add some meat try adding in some crispy pancetta or prosciutto.
I’ve partnered up with Klarbrunn to bring you this delicious spring pasta dish. I love serving it with an ice cold can of their refreshing Lemon Sparkling Water. You can find out where to buy Klarbrunn here.
Pasta: You can use any kind of short pasta. I used gemelli, but penne, orecchiette, rigatoni, and rotini are all great options.
Oil: The oil and butter combine to create the base of the sauce, so I recommend using a high quality extra virgin olive oil (like the kind you’d use for a nice salad dressing).
Onion and Garlic: Using fresh aromatics like garlic and yellow onion adds tons of flavor to this recipe. I love the flavor tons of garlic adds to this dish (I normally use 6 large cloves), but you can definitely lower the amount if you don’t love garlic as much as I do.
Butter: The base of the sauce is olive oil and unsalted butter, so try to use a good quality butter. It will definitely make a difference in how the pasta tastes.
Peas: Shelled fresh peas are lightly sweet and taste incredible in this dish. If you can’t find any, you can swap them for frozen peas.
Fresh Lemon: Fresh lemon is really important to the flavor of the dish. Since we’re using both lemon zest and lemon juice, it would be hard to substitute it with bottled lemon juice.
Cheese: A combination of parmesan cheese and burrata really elevates this quick and easy pasta recipe. Parmesan adds a salty umami flavor that balances out the butter and oil. Burrata adds a delicious creamy quality that pairs so well with the zing of the fresh lemon juice. The mozzarella coating of the burrata melts just a little bit when it’s mixed with the hot pasta, which creates the most satisfying cheesy bites.
Spices and Herbs: Fresh parsley is a must in this dish! Definitely don’t skimp on it. If anything, feel free to add more. The pop of fresh herbs takes the flavor to a whole new level. Once you’ve combined everything, add salt and freshly cracked pepper to taste. If you want to add a little spice, you could also add a pinch of crushed red pepper flakes.
How To Make Burrata Pasta
Start by cooking the pasta in salted water according to the package instructions. While that’s cooking, saute the diced onions in olive oil. Once they’re translucent, add in the garlic and saute until it’s aromatic. (See the recipe card below for the full printable instructions.)
Add the butter to the skillet, and swirl the pan to melt the butter.
Mix in the fresh shelled peas, and saute them until they’re cooked through. Add the lemon juice and lemon zest, and stir.
Transfer the cooked and drained pasta to the skillet. Add in the fresh parsley and parmesan, then stir gently to coat the pasta. Break the burrata up into small pieces and top the pasta with it, and serve immediately. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Serve Burrata?
Try serving burrata drizzled with olive oil and sprinkled with salt and pepper. It’s perfect served with sliced baguette or good quality crackers. You can also enjoy it on a salad or on pasta.
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If you like this recipe, be sure to check out all of our pasta recipes. Some reader favorites are:
- 1 pound short pasta of choice
- 1/4 cup olive oil
- 1/2 medium yellow onion (diced)
- 6 medium cloves garlic (minced)
- 1/4 cup unsalted butter
- 1 pound fresh spring peas (shelled)
- 1 teaspoon grated lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 3/4 cup freshly grated parmesan cheese
- 1/2 cup fresh chopped parsley leaves
- Kosher salt (to taste)
- Freshly cracked black pepper (to taste)
- 1 (6 ounce) ball burrata cheese
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions, reserve one cup of the cooking water, then drain the pasta using a colander.
- While the pasta is cooking, heat a large nonstick skillet over medium heat. Once hot, add the oil and swirl to coat the pan. Add the onions and saute until they’re tender and translucent (about 5 minutes). Add the garlic and saute until aromatic (about 30 seconds).
- Add the butter to the pan. Once melted, add in the fresh peas and saute until they’re cooked through, stirring occasionally (about 5 minutes).
- Stir in the lemon zest, and lemon juice. Add the cooked pasta, parmesan cheese, and parsley and gently toss to coat. Taste and add salt and pepper to taste. If the pasta looks drier than you’d like, stir in a little pasta water at a time. Stir in the fresh parsley, and break the ball of burrata up into small pieces to place across the top of the pasta. Serve immediately.
Amount Per Serving: Calories: 611Total Fat: 26.7gCarbohydrates: 73.1gFiber: 7.2gSugar: 7.4gProtein: 22g
Nutrition information isn’t always accurate.
The next time you’re craving a spring pasta dish, make this spring pea pasta with burrata!