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This pasta is everything I want in a spring dinner—light but satisfying, packed with green vegetables, and finished with creamy burrata and fresh mint. The flavors are super simple but come together in a way that feels fresh, seasonal, and balanced. It’s great on its own, but also plays well with grilled chicken or a crisp glass of white wine.
Spring time is one of my absolute favorite times of the year because of the abundant spring vegetables. This pasta highlights the fresh flavors or asparagus, mint, and burrata, and comes together in under 30 minutes. It’s perfect for a filling vegetarian meal, and feels extra special with the burrata!
Chef Tips
- Salt the burrata – This is key. A pinch of Maldon salt and drizzle of good olive oil really enhances the burrata and rounds out the whole dish.
- Add green garlic – If you can find it, sauté it with the vegetables for a mild, sweet garlic layer.
- Butter + chicken stock hack – For a saucier version, add 1 tablespoon butter (I love Straus) and a splash of chicken stock (about 3 tbsp) when you add the pasta water. It adds additional richness and depth without overpowering the fresh flavors.
- Pair it with lemon garlic chicken – Marinate 1 lb chicken thighs with 2 cloves minced garlic, zest of ½ a lemon, 1 tsp kosher salt, and black pepper. Sear in a cast iron for 3 minutes, then finish in a 400°F oven for 12 minutes. You can also roast or air fry for 15 minutes, with a quick broil at the end to finish.
ingredient notes
- Pasta (8 oz) – I typically use thin spaghetti, but any pasta shape will work here. Short pasta like fusilli or penne is great if you’re looking for something easier to scoop.
- Asparagus (½ bunch) – Cut into 2″ pieces on a bias so they cook quickly and still hold their shape.
- Peas (1 cup) – Fresh if you have them, but frozen work just as well and cook fast.
- Mint (⅓ cup) – This gives the dish its springy lift. Use fresh only.
- Burrata (4 oz) – Creamy, rich, and pairs beautifully with all the greens. Make sure to drizzle with olive oil and salt—this really brings out its flavor.
- Pasta Water (⅓ cup) – Helps pull everything together and creates a light sauce with the olive oil and cheese.
- Olive Oil (2 tbsp + more) – Used to sauté and to finish the dish.
- Kosher Salt, Black Pepper, Maldon Salt – Kosher for cooking, black pepper for depth, and Maldon for finishing—especially on the burrata.
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VIDEO TUTORIAL HERE: Spring Pasta with Peas, Mint, and Burrata VIDEO
Spring Pasta with Mint, Peas, and Burrata
This pasta is everything I want in a spring dinner—light but satisfying, packed with green vegetables, and finished with creamy burrata and fresh mint. The flavors are super simple but come together in a way that feels fresh, seasonal, and balanced. It’s great on its own, but also plays well with grilled chicken or a crisp glass of white wine.
Ingredients
- 8 ounces thin spaghetti, short pasta also works great!
- 1/2 bunch asparagus cut into 2″ pieces on a bias
- 1 cup peas, frozen work too
- 1/3 cup fresh mint; tightly packed leaves, chopped
- 4 ounces burrata
- 1/3 cup pasta water
- 2 tablespoons olive oil, plus more for drizzling on burrata
- kosher salt
- black pepper
- maldon salt
Instructions
- Bring a large pot of water up to a boil.
- As the water is coming up to a boil, chop the mint and asparagus.
- Salt the water and add the pasta once the water is at a boil. Stir, and cook according to package instructions, about 8 minutes.
- In a large saucepan or saute pan, heat on medium high, then add 2 tablespoons of olive oil. Add in the frozen peas and asparagus and let cook for 3-4 minutes. Add 1/2 teaspoon of salt and black pepper, stir and taste to add additional seasoning as desired.
- Once pasta is al dente, add to the vegetables, as well as the reserved pasta water and fresh chopped mint. Stir everything together until the sauce thickens, about 2 minutes. Plate the pasta, then dollop 2 big tablespoons of burrata on top of the pasta, then drizzle with additional olive oil and a sprinkling of salt (directly on the burrata cheese). Garnish with a few additional small mint leaves, and enjoy.
Notes
The KEY when making this pasta is to top each piece of burrata with salt and olive oil.
You can add green garlic to this pasta
Recently, I’ve been loving to add a tablespoon of good butter (I use Straus) a splash of chicken stock (3 tablespoons) to give it flavor and a bit more sauce goodness.
You can also pair this with a lemon garlic grilled chicken. Just marinate 1 lb of chicken thighs with 2 cloves of minced garlic, zest of 1/2 a lemon, 1 teaspoon kosher salt, and black pepper and cook your favorite way. I go for a 3 minute cast iron sear and finish in the oven at 400F for 12 minutes, but air fryer or roasted for 15 minutes with a final 1 minute broil also works wonderfully.
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