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Spring Pasta with Asparagus and Burrata
This spring pasta dish is bursting with spring flavors, including peas, asparagus and cherry tomatoes. Burrata, parmesan and just a touch of red pepper flakes finish it to perfection!
I made this light, yet creamy pasta dish last week for a friend's birthday dinner, and it was quite the hit! It’s simple to make, plus it’s loaded with veggies and highlights the beauty of spring vegetables that are finally at local markets. Burst cherry tomato juices, olive oil, Parmesan cheese, and reserved pasta cooking water form the most delicious of sauces. Orecchiette is a fabulous pasta choice for this recipe because they turn into little cups, holding all of the delicious sauce inside.
Before we start cooking, here's a breakdown of the ingredients:
Onions: I was lucky enough to find Spring Onions at the market the first time I made this recipe. Unfortunately, the next week when I went back, they were no longer there. If you are one of the lucky ones, they are great to use in this dish. Spring onions are very small, about the size of a shallot. So if you find them, use 4-5 spring onions in place of the 1 regular onion.
Cherry tomatoes: Cherry tomatoes are the first tomatoes that ripen each year. While we have to wait until July or August for the delicious, sun-ripened heirloom tomatoes, cherry tomatoes are delightful in their own right! When cooked down they form a delicious melt-in-your-mouth texture that turns into the sauce for this dish.
Asparagus: This is a vegetable synonomous with Spring!
Green peas: If you have fresh, shelled peas available to you, use them. I took a shortcut and used frozen petite green peas.
Parmesan cheese: The parmesan cheese brings flavor, but serves a dual purpose. When mixed with the tomato juices and a little pasta water, it forms a beautiful creamy sauce that clings to the pasta.
Burrata: Burrata looks a lot like mozzarella cheese from the outside, but inside of it is a creamy, soft cheese that oozes out. You can certainly make this dish without it, but I highly (HIGHLY) recommend adding it. There's no such thing as too much burrata!
Spring Pasta with Asparagus and Burrata
This spring pasta dish is bursting with spring flavors, including peas, asparagus and cherry tomatoes. Burrata, parmesan and just a touch of red pepper flakes finish it to perfection!
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Equipment
8 oz (1/2 pound) dried orecchiette pasta (or other preferredshape)
¼ c of pasta water, reserved
1 onion, finely chopped
3 tbsp olive oil
2 tsp salt, flaky sea salt preferred (plus more for saltingpasta water)
2 cups (about 10 oz) of cherry tomatoes, halved
1 lb of asparagus, bottoms trimmed, cut into 2 inch pieces
1 c frozen green peas or shelled fresh peas
½ c grated Parmesan cheese
4 oz burrata
Chopped basil, and red pepper flakes for topping, if desired
Intstructions
Bring a large pot of salted water to a boil over high heat.Add the pasta and cook until tender but still firm to the bite, stirringoccasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/4 cupof the pasta water.
In a medium sauce pan, heat the oil over medium heat. Addthe onion and cook until fragrant, about 1 minute. Add the cherry tomatoes,season with the salt, cover and cook for 6-8 minutes until slightly soft. Addthe asparagus and peas. Cook for another 5 minutes.
Add the cooked pasta to the pan with 1/2 c of Parmesan andpasta water. Toss well, cover and let cook for an additional 3-4 minutes untilsauce thickens. Transfer to serving bowl, if desired. Top with burrata, redpepper flakes and chopped basil, if desired.
Serve immediately.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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