Pea Pesto Pasta with Burrata
This Pea Pesto Pasta features chewy al dente pasta, vegan pesto, lemon juice, and lemon zest for freshness! It comes together in less than 20 minutes and makes for the perfect weeknight dinner. I love to serve it with a big ball of burrata and some fresh basil.
Servings: 3 servings
Ingredients
- 250 g pasta I use casarecce, use gluten-free if needed
- 2 teaspoon olive oil
- 2-3 cloves of garlic minced
- 1 cup frozen peas
- ⅓ cup of your favorite pesto
- Juice of ½ lemon
- Zest of 1 lemon
- A few handfuls of baby spinach
- A ball of burrata for serving use vegan if needed
- Freshly cracked black pepper as much as you want
Instructions
- Cook pasta in salted boiling water until al dente, following the packaging instructions. Reserve 1 cup of pasta water. Drain and set aside.250 g pasta
- To a large pot or skillet, heat the olive oil and saute the garlic for 1 minute, or until fragrant. Add the peas alongside a splash of pasta water and cook them for 3-4 minutes, or until they reach your desired texture (I like my peas al dente).2 teaspoon olive oil, 2-3 cloves of garlic, 1 cup frozen peas
- Add your cooked pasta, pesto and a handful of spinach. Stir and cook until the spinach has wilted. Add a splash of pasta water if needed to thin out the “sauce”.A few handfuls of baby spinach, ⅓ cup of your favorite pesto
- Finally, remove from the heat and stir the lemon juice, lemon zest and black pepper. Serve with the burrata ball on top and enjoy!Juice of ½ lemon, Zest of 1 lemon, Freshly cracked black pepper, A ball of burrata for serving