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.
Like this? Leave a comment below!