Spring Green Pasta with Pesto Burrata
A fresh and vibrant pasta dish combining tender spring greens with creamy burrata and fragrant basil pesto, perfect for a light yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine or linguine pasta
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 cup snap peas, trimmed and halved
- 1 cup asparagus, chopped
- 1 cup sugar snap peas
- 1 ball burrata cheese (about 8 oz)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
- While the pasta cooks, prepare the pesto: In a food processor, combine basil, spinach, pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped.
- With the processor running, slowly add olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- Blanch snap peas and asparagus in boiling water for 2 minutes, then immediately transfer to ice water to retain color and crunch. Drain well.
- In a large mixing bowl, toss the cooked pasta with the pesto, adding reserved pasta water a little at a time to loosen the sauce.
- Add the blanched vegetables to the pasta and gently toss to combine.
- Plate the pasta and top each serving with a portion of burrata cheese. Garnish with red pepper flakes if desired and additional pine nuts or fresh basil.
- Serve immediately and enjoy the creamy, herbaceous flavors.
Notes
For an extra burst of flavor, drizzle some lemon-infused olive oil over the burrata just before serving.