Spring Pea Pasta Recipe with Prosciutto and Burrata Cheese
Springtime means sunshine, flowers, picnics and fresh garden-grown peas. This Spring Pea Pasta with Prosciutto and Burrata Cheese is fresh, easy, comforting and bursting with sweet peas.
Servings: 6 servings
Ingredients
- 1 pound spaghetti or other favorite pasta noodle
- 4 large eggs
- ½ cup fresh parsley chopped
- ½ cup fresh basil chopped
- 2 tablespoon fresh chives chopped
- ½ cup freshly grated Parmesan cheese
- salt + pepper to taste
- 1 teaspoon crushed red pepper flakes optional
- 7 tablespoon salted butter melted
- 2 cups fresh or frozen peas
- 4 ounces sliced prosciutto torn into smaller pieces
- 8 ounces burrata cheese torn
- olive oil for drizzling
Optional- poached eggs (not shown, but highly recommended), fresh arugula or sliced peaches
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
- As the pasta is cooking, whisk together the eggs in a medium bowl. Add the chopped parsley, basil, chives and shredded parmesan, mixing well. Add a generous pinch of salt and pepper and crushed red pepper (if desired).
- Drain the pasta and immediately add it back to the hot pot it was boiled in. Quickly mix the egg mixture in with the hot cooked noodles and toss well to coat. Carefully toss the pasta for 1-2 minutes, or until eggs are fully cooked. Pour the melted butter and the peas in with the pasta noodles and season with additional salt and pepper, if desired. Toss to combine.
- Transfer noodles to a large serving bowl and add the prosciutto and burrata. Drizzle with olive oil and sprinkle with additional chopped fresh parsley. If desired, top with fresh arugula, poached egg or fresh peaches.
Notes
Recipe inspired by Tieghan at Half Baked Harvest
Nutrition
Calories: 659kcal | Carbohydrates: 59g | Protein: 26g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 189mg | Sodium: 434mg | Potassium: 379mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2200IU | Vitamin C: 12.4mg | Calcium: 382mg | Iron: 2.8mg
