You might think the burrata is the star of this dish but I beg to differ! I consider Fresh local BC Spring Peas to be such a delicacy that I definitely think of them as the star! This Spring Pea & Burrata Pasta is the best way to celebrate the transition from Spring to Summer if you ask me.
But don’t get me wrong… I have a love for Burrata too! When traveling, we always do our best to rent a place with a kitchen (or kitchenette) so that we can explore the local markets and try to eat similar to how a local would in order to really feel immersed in that culture. Going back to three years ago in Florence… my husband and I were lucky enough to stay in an incredible little apartment on top of a 2000 year old building, where there is actually a museum now on the main floor because a famous poet (Dante Alighieri) once lived there some 700 years ago. Every morning and evening, I sat perched on this windowsill and listened to the Duomo ring it’s bells. And it was on this balcony that I tried burrata for the first time; smeared on a crostini with a big glass of Chianti Classico and probably shed a tear it was so good.
These are the moments when food is no longer just food. It’s so much more. Because even to this day, every time I have burrata; I hear those duomo bells; I picture that tiny apartment where the doorways were so low my husband had to duck; and the busy market where I bought it where it seemed like everyone was talking over each other all at the same time yet the cheese monger somehow knew exactly which cheese you wanted and exactly how much of it to give you, just by the way you looked at it… in any case… burrata, you will forever be near and dear to my heart!
Recipe for Spring Pea & Burrata Pasta
Ingredients:
- 1 cup fresh shelled BC spring peas
- 1 ball of burrata cheese
- 500g Fusilli Bucati Corti (short hollow fusilli) pasta
- 1/3 cup extra virgin olive oil
- 3 tbsp unsalted butter, divided
- 6 cloves of garlic, minced
- 2 tsp aleppo chili flakes + more for garnish
- 1 cup freshly grated parmigiano reggiano cheese
- 3 tbsp fresh basil, roughly chopped + more for garnish
- Juice and zest from 1 lemon
- Salt and pepper to taste
Preparation:
- Bring a large pot of salted water to boil, add the pasta and set a timer for 8 minutes. After 8 minutes, add the shelled peas and blanch for 1-2 minutes, until they float to the top. Then remove the pot from the heat.
- Meanwhile, make the sauce. Heat a skillet over medium heat and add the olive oil, 2 tbsp of butter followed by the garlic and chilli flakes and until fragrant (about 3-5 minutes). Season with salt.
- Using a slotted spoon, transfer the pasta and peas to the skillet and add ~ 1/2 of pasta water with it. Fold in 1 tbsp of butter, the parmesan cheese, lemon juice, zest and basil – tossing gently to combine everything. Taste and add more salt and pepper if needed.
- Break up the burrata ball into about 6 small pieces and dot the top of the skillet with it – garnish with more basil and chili flakes. Enjoy!
CHEZ CHANELLE 