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Home » 30 Minutes or Less » Spring Pea Pasta with Prosciutto and Burrata Cheese

Spring Pea Pasta with Prosciutto and Burrata Cheese

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 8, 2017
4.80 from 40 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

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Spring Pasta with Sweet Peas in a bowl

 

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A bowl of Cheese and pea Pasta

Spring Pea Pasta with Prosciutto and Burrata Cheese

4.80 from 40 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 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.)

    Keyword spring pea pasta
    Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

    About Jessica

    Profile photo of chef Jessica Randhawa of The Forked Spoon

    Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

    7.1K shares
    Profile photo of chef Jessica Randhawa of The Forked Spoon

    About Jessica Randhawa

    Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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    Chef Jessica Randhawa of The Forked Spoon

    I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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