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Home ยป Recipe Index ยป 30-Minute or Less Recipes

Spring Pea Pasta with Prosciutto and Burrata Cheese

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
June 8, 2017
4.80 from 45 votes


Last Updated June 12, 2020 | 0 Comments

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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.

Springtime Pea Salad with Prosciutto and Burrata

When your mother-in-law brings over a big bag of fresh garden-grown peas, you make something special. No buttered peas and carrots here (although that sounds pretty amazing, too).

So, what does one make with a huge bag full of sweet peas?

So many things, you guys, so many things.

But, this time I decided to go wild and make a Spring Pea Pasta with Prosciutto and Burrata Cheese. I rarely make pasta these days because I have been all about salads and tacos and things, but these peas were screaming for some buttery noodles.

And when peas ask for butter and noodles, you oblige. Pile on some thinly sliced prosciutto, creamy, delicious, amazing burrata cheese and lots of fresh herbs and, well, those peas?

Those are some happy peas.

Noodles, salty prosciutto, and cheese mixed in a bowl

But this Spring Pea Pasta isn’t only about the peas.

It’s about sooo much more than that. I mean, do you see? DO YOU SEE THOSE GLOBS OF CHEESE!?

Those bloobity blobs? That’s burrata cheese and it’s life. LIFE!

And by that I mean that it’s whole milk mozzarella cheese filled with cream. I have no idea how they do it but they do it goooood.

So there’s the sweet, the creamy globs, some herbs, but I needed something else…

Oh yes, the SALT! Salty, perfect, prosciutto.

You’re welcome.

Buttery Pasta in a bowl with cheese, prosciutto, and fresh herbs

If you love this SPRING PEA PASTA, you may also enjoy-

Creamy Sausage Pasta with Kale and Burrata

Sun Dried Tomato + Basil Pesto Pasta with Shrimp

Spring Pasta with Sweet Peas in a bowl

 

RECIPE CARD

A bowl of Cheese and pea Pasta

Spring Pea Pasta Recipe with Prosciutto and Burrata Cheese

4.80 from 45 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
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.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 659 kcal

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

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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.

Jessica's Notes

Recipe inspired by Tieghan at Half Baked Harvest

Nutritional Information

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

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

7.3K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Recipe Rating




4.80 from 45 votes (45 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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