Simple Buttery Spring Pea and Burrata Pasta with Prosciutto
Ingredients
The pasta
-
1
pound
bucatini pasta
-
4
eggs
eggs
-
6
tablespoons
butter
-
1½
cups
fresh or frozen peas
-
12
slices
fresh prosciutto
-
8
ounces
burrata cheese
-
1
bunch
fresh watercress
-
4
eggs
poached eggs (optional)
-
olive oil
for drizzling
The herbs and seasoning
-
⅓
cup
fresh parsley (chopped)
-
½
cup
fresh basil (chopped)
-
½
cup
freshly grated parmesan
-
salt and freshly ground black pepper to taste
-
pinch
crushed red pepper flakes
Instructions
- 1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
- 2. In a bowl, whisk together the eggs, parsley, basil, parmesan, salt, pepper, and crushed red pepper flakes.
- 3. Drain the pasta and return it to the pot while it's still hot.
- 4. Quickly add the egg mixture to the pasta and toss for 2-3 minutes until the eggs form a creamy sauce.
- 5. Add the butter and peas, then toss again and season with salt and pepper.
- 6. Mix in the prosciutto and burrata, then serve topped with watercress and poached eggs, drizzled with olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
615
Total fat
30g
Total carbohydrates
65g
Total protein
25g
Sodium
600mg
Cholesterol
200mg
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