This delicious spring pasta is packed full of beautiful green flavors. Snappy peas, bright pesto, salty prosciutto, and creamy burrata bring this dish to the next level. A simple meal to make, this dish is sure to brighten your winter blues. Burrata is a brilliant cheese made of fresh mozzarella stuffed with more torn mozzarella and fresh cream. These little bundles of joy are a perfect addition to warm pasta. A toasty baguette helps scoop up the creamy center, awaiting to be topped with a piece of prosciutto. A perfect way to welcome spring!
2 cloves garlic, finely chopped
2 small shallots, one finely chopped, one thinly sliced
2 Tbsp good butter
1 Tbsp olive oil
5 oz block parmesan
½ lb spaghettini pasta*
2 egg yolks
2 burrata
¼ lb prosciutto, torn, save 1 piece
1 heaping tablespoon pesto
10 oz fresh english peas (shelled weight)
Salt & Pepper to taste
A good crusty baguette
Directions:
Bring a large pot of salted water to a boil. Meanwhile, chunk parmesan and pulse in a food processor until grated. In a large saucepan, heat olive oil, shallots, and 1 slice of prosciutto. Cook until shallots are softened. Transfer shallots to a medium sized bowl. Add butter to the pan. Turn heat as low as possible. Gently saute butter, the original slice of prosciutto, and garlic in the saucepan. Stir frequently until butter browns and garlic is slightly golden. Do not burn garlic. Remove from heat and remove prosciutto.
Add pasta* to boiling water and cook for 10 minutes or until al dente. Using tongs, transfer pasta to saucepan. Toss in the butter mixture. Add ¾ cup of the pasta water to the pan. Whisk egg yolks and about a quarter cup of the parmesan cheese together. Add to the pasta. Toss to coat. Return to heat, as low as possible. Toss occasionally to bring sauce together, and season with salt and pepper, and more parmesan if needed.
Add peas to leftover pasta water. Cook for 90 seconds to 2 minutes. Remove and place in the bowl with shallots. Add pesto and stir to coat. Add a bit of olive oil if necessary.
*use ½ lb of pasta for 2-4 servings, use 1 lb for 4-6+ without needing to adjust the recipe.
To assemble:
Place pasta on a serving dish. Top with warm peas, torn prosciutto, one full burrata, leftover parmesan to your liking, and tear the remaining burrata into pieces. Sprinkle generously with black pepper, and enjoy with a crusty baguette.
