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Lemon Snap Pea and Burrata Pasta

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All the fresh summer peas and herbs in a tangy red wine parmesan vinaigrette all tossed up in a creamy cheesy pasta: this Lemon Snap Pea and Burrata Pasta is a summer favorite.

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I love a good summer pasta. Sure, winter spaghetti or stroganoffs can be delicious, but I honestly think that I’m more partial to the bright flavors of veggies and vinaigrettes with my noodles than to those heavier dishes. That being said, I don’t want a bland pasta that tastes like salad — that’s what salad is for. Rather, I always opt to throw all the cheese, extra sauciness, and so many flavors into just about any summer pasta I make. The perfect example? This Lemon Snap Pea and Burrata Pasta. I mean, with two types of cheese, two types of peas, and two types of herbs — this one is good. Really freakin’ good.

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The breakdown…

This Lemon Snap Pea and Burrata Pasta is truly one of the simplest recipes out there. Start off by boiling your favorite pasta. Short cut pastas are my favorite for a summery, veggie-packed pasta like this, but go with what you love. I suggest using gemelli, cascatelli, orecchiette, ditalini, or orzo, but any smaller shaped pasta will work. You could also definitely go with a gluten free or grain free alternative, such as chickpea, brown rice, or lentil pasta. The sky is truly the limit with pasta — there are just so many great options! 

In any case, you will want to save some of that starchy pasta water to help dilute your vinaigrette later. Speaking of which, let’s talk about that vinaigrette. This recipe is really just your classic almost Greek style of dressing, but with a few twists. For the base, go with a high quality olive oil. Pasta is always a place to go with a flavorful variety, even if they may be more expensive. Then, go in with two types of acid: lemon juice and red wine vinegar. While, sure, one type of tart flavor would probably be fine, I find that the extra tart and sweet combo of the two is fabulous in a bright, summery pasta dish like this. Finally, with a bit of dijon for a tang, some parmesan for a salty bite, and some garlic for a kick, the result is truly amazing. This is a go-to vinaigrette for just about any salad or pasta salad, so definitely keep it in your rotation!

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assemble!

The final part of this dish is just to assemble everything! No need for any sauteing, slicing, baking, or what-not. It’s truly that simple. Trim your snap peas from the stringy part on the end, then slice them up really thin. This brings a nice texture to the dish that I just love. Then, go in with a few regular peas. Sure, you could totally just pick one type of pea for this recipe, but I love the juxtaposition of the earthy vs tart flavors and crunchy vs soft textures. They just work together quite well — especially with the duo-faceted herb situation going on. I go with both basil and mint here, mostly because they are my two favorite summer herbs. Chives, parsley, oregano, or any other fresh and bright herb would also be delicious, though. 

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Now, for my favorite part of this Lemon Snap Pea and Burrata Pasta: the burrata. This recipe utilizes the creamier sister to mozzarella in two different ways. First, you have the classic “top-it-off” with the cheese component. Because, let’s be real, a big dollop of burrata on your pasta is always a good idea. The second way, though, is one of my favorite tricks. Instead of going in with heavy cream, creme fraiche, or ricotta for this recipe, I use just a few tbsp of the insides of the burrata to make this dish so so creamy. I promise — combined with the pasta water, you only need 2-3 tbsp of this cheese to really make the dish transform into a creamy cheesy masterpiece. It’s seriously so good.

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how to serve it up…

Top this Lemon Snap Pea and Burrata Pasta off with some toasted pine nuts and get to digging in! The best part about this dish is that it can be served warm, room temperature, or even chilled. I love it warm when the pasta is straight from the stovetop, but it also makes for a great make ahead meal. If you are making this ahead of time, I recommend saving the vinaigrette, pasta water, and burrata to toss with the dish 15-30 minutes before serving. And, let me tell you, paired with some burgers, seared fish, or even a combo of the two: this makes for a wonderful dinner party addition. You could even just pair it with a simple grilled protein and it’s fabulous! That being said, if you simply want to eat this as a good ‘ole dinner or lunch, this is also perfectly easy enough to pull off. Plus, if you are into some meal prep/ leftovers, this makes for a great option. Maybe just juj everything up with some more olive oil, water, and/or lemon juice before digging in. This will help loosen up the sauce. In any case, this pasta is always a fan fav!

I hope you love this Lemon Snap Pea and Burrata Pasta as much as I do! Let me know what you think in the comments below:)))

Lemon Snap Pea and Burrata Pasta

Recipe by Annie PatrickCourse: Main Course, Side dishCuisine: American, Summer, FusionDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

All the fresh summer peas and herbs in a tangy red wine parmesan vinaigrette all tossed up in a creamy cheesy pasta: this Lemon Snap Pea and Burrata Pasta is a summer favorite.

Ingredients

  • 8 oz short cut pasta, such as gemelli, orecchiette, casactelli, ditalini, or orzo

  • ⅓ cup olive oil

  • ¼ cup red wine vinegar

  • 1 large lemon, juiced (about 2-3 tbsp lemon juice)

  • 1 tsp Dijon mustard

  • ¼ cup grated parmesan cheese (or nutritional yeast)

  • 3 cloves garlic, minced

  • Salt and pepper, to taste

  • 1 ½ cup snap peas, ends trimmed and thinly sliced

  • 1 cup frozen green peas, thawed

  • 8 oz burrata cheese

  • ½ cup fresh mint, stems removed and roughly torn (plus more to garnish)

  • ½ cup fresh basil, stems removed and roughly torn (plus more to garnish)

  • ¼ cup toasted pine nuts, to garnish

Instructions

  • Boil the pasta until Al dente. Reserve ¾ cup of pasta water.
  • In the bottom of a large bowl, whisk the olive oil, red wine vinegar, lemon juice, Dijon mustard, parmesan, garlic, salt, and pepper.
  • Toss the snap peas and regular peas with the vinaigrette. Allow to marinate for at least 10 minutes. Then, toss in the pasta and 3 tbsp of the creamy insides of the burrata cheese. Thin with pasta water, as needed.
  • Mix in the mint, basil, and pine nuts. Garnish with more burrata cheese. Serve and enjoy!
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