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Ingredients

  • 4 tbsp parmesan, freshly grated

  • 1⁄4 cups pine nuts

  • Olive oil

  • 1 bunch basil

  • 1 spring onion, chopped

  • Zest from 1 lemon

  • ½ cup peas, shelled

  • 3 cups short pasta (like Casarecce)

  • 1 ball of burrata

  • Salt

  • Pepper

Directions

  1. Use a pestle and mortar to finely crush the parmesan and pine nuts.

  2. Add the oil, basil, salt, and pepper. Continue crushing.

  3. Heat 1 tablespoon of oil in a large pot over high heat. Add the onions and cook. When translucent, add the shelled peas and season with salt. Sauté for 10 minutes.

  4. Fill a pot with water and bring it to a boil. Add the salt and pasta and cook as the package directs. Drain.

  5. Add the pasta and peas to a bowl with a few tablespoons of pesto and lemon zest. Toss to mix.

  6. Add the pasta to a serving dish and top it with the burrata. Drizzle with olive oil and garnish with a basil leaf.

Vegetable Pasta with Burrata and Green Peas

PAIRS WELL WITH 

Pinot Grigio

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