Minty Pea Pesto Pasta with Burrata
Posted by Donna-Marie Pye on
brightens any spring meal with a touch of sweetness, minty freshness and a twist of lemon. If time is of the essence, you can purchase a store-bought pesto and
Ingredients...
- 1 lb dried pasta such as rotini, gemelli or penne
- 1 1/2 cups fresh or frozen peas, thawed
- 1 clove garlic
- 1 cup fresh parsley
- 1 bunch fresh mint
- 1/2 cup fresh basil
- 1/4 cup pine nuts or slivered almonds
- 2 tbsp freshly grated Parmesan cheese
- Juice from 1 large lemon
-
3/4 cup olive oil
- 1/2 tsp salt
- 1 ball burrata, drained
Method...
- In a Dutch oven or pasta pot, cook the pasta in according to the package instructions. Reserve 1 cup of pasta water. Drain pasta and transfer back to pot; set aside.
- Pesto: In a blender or food processor, make the pesto by combining peas, garlic, parsley, mint, basil, pine nuts, Parmesan cheese, lemon juice and olive oil; blend until smooth and creamy. Season to taste with salt.
- Add the pesto to the cooked pasta and add in the reserved water as needed. Stir to combine. Transfer to serving bowl and top with burrata. Serve and enjoy!
Makes 4 to 6 servings as a main meal.