Simple Buttery Spring Pea and Burrata Pasta with Prosciutto.
Gimme all the pasta please!!
I’m not sure if you guys have noticed or not, but Thursdays seem to be my “bring on the carbs” day. I somehow manage to post things like pizza and pasta on Thursdays. I don’t do it intentionally, but I’m starting to see it as a pattern. I’m pretty sure this is because I am anticipating Friday and the weekend, and I dunno by the time Thursday night rolls around I just needs carbs.
I mean, you guys get that, right?
I know you do.
So that’s why today we are making pasta.
But simple, FAST and delicious pasta. Wait, isn’t all pasta delicious? Kind of thinking that would be a YES.
This pasta though? It’s extra delicious for a number of reasons…
…reason one: butter. in my personal opinion almost no pasta is complete without at least a little butter. Yep, my mom taught me that. 🙂
…reason two: burrata. I mean, obviously.
…reason three: fresh spring peas, watercress and basil. All the greens for all the color and all the flavor!
…reason four: prosciutto. aka the ultimate accompaniment to almost all cheesy Italian dinners.
…reason five: it takes maybe twenty-five minutes TOPS from start to finish and you dirty only one pot, one bowl and maybe like a fork or something to stir everything up. Cause on Thursday no one wants to do dishes, and NO one has two hours to make dinner.
I get it guys. I get it.
This recipe is actually the fancy, veggied up version of this pasta that I made last year. That recipe has become a staple for me and all I did today was create a fresh spring version.
You can really use any veggies you love, and or have on hand. I think that artichokes, grilled asparagus, spinach and or kale would all be extra delicious in this pasta. The herbs are really important here as they add the bulk of the flavor….okay and all the parmesan and burrata too.
Cheese for protein guys, cheese for protein. ?
You can use any cut of pasta you love, but I think a long cut works best. Although, I seem to always favor long cut pasta over short cut when it comes to anything creamy and super cheesy like this. For me, short cut is reserved for dad’s pasta salads and mac and cheese.
SIDE NOTE: I’ve mentioned this before, but my family has this group text app going and sometimes some of the weirdest, most bizarre and most inappropriate things are said/shared. I will not share the inappropriate, because well they are just BAD and my family is insane, but I just got a slew of message on our family “group me” that all started with my oldest brother informing us that he has accidentally eaten part of a plastic fork while eating boneless wings. The string of texts that followed are both hilarious and totally Gerard family.
Also, I promise my brother is not that odd, he just eats too fast and gets way too excited about wings…okay, he might be a little weirder and odder than most. ?
Anyway, the point in this most random sidenote ever, is that these string of texts cracked a huge smile on my face and ended my night in a good way…cause I am currently tired, starving and totally in need of a shower. It’s super late at night as I type this and I really need some FOOD in me… like now, and I still need to go find Snape who is outside lovin life and probably will not come when I call him…UGH.
Side note over, now lets all have a KILLER Thursday and make this yummy Spring Pea and Burrata Pasta !!!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Simple Buttery Spring Pea Pasta with Prosciutto.
Course: Main Course
Cuisine: American, Italian
Keyword: pasta, prosciutto, spring pea
Simple, FAST and delicious pasta.
- 1 pound bucatini pasta (or your favorite cut I also LOVE angel hair for this)
- 4 eggs
- 1/3 cup fresh parsley chopped
- 1/2 cup fresh basil chopped
- 1/2 cup freshly grated parmesan
- salt and freshly ground black pepper to taste
- pinch of crushed red pepper flakes
- 6 tablespoons butter cubed or melted (I use salted butter)
- 1 1/2 cups fresh or frozen peas thawed
- 12 slices fresh prosciutto roughly torn
- 8 ounces burrata cheese torn
- 1 bunch fresh watercress
- 4 poaches eggs optional
- olive oil for drizzling
- Bring a large pot of salted water to boil. Boil the pasta until al dente.
- Meanwhile, whisk the eggs together in a bowl. Add the parsley, basil, parmesan and a pinch of both salt and pepper, whisk well. If desired add a pinch of crushed red pepper flakes.
- When the pasta is ready, drain and add the hot pasta right back into the hot pot. Working quickly, add the egg mixture to the hot pasta and immediately begin tossing the pasta. Continue to toss the pasta for 2-3 minutes or until the eggs have cooked and formed a creamy sauce. Add the butter + peas and toss once more. Taste and season with salt and pepper.
- Add the prosciutto and burrata. Divide the pasta among plates or bowls and top with watercress and poached eggs. Drizzle the burrata lightly with olive oil, salt + pepper. Enjoy immediately.
Yes please! 🙂 And tomorrow we will do dessert… because it’s Friday! 🙂