Spring Orecchiette Pasta with Burrata
Ingredients
The pasta
-
16
oz
Orecchiette pasta
-
4
quarts
water
-
2
tablespoons
Salt
-
2
cups
peas
-
2
cups
snow peas or sugar peas
-
1
cup
asparagus tips (optional)
The sauce
-
1
tablespoon
olive oil
-
1
onion
diced
-
4
cloves
garlic
-
8–12
oz
mushrooms (sliced or quartered)
-
2
cups
wilting greens (chopped)
-
2
eggs
whisked
-
½
cup
parmesan or pecorino
-
1
ball
burrata cheese (optional)
-
1
small lemon
zest
-
¼–½
cup
fresh chopped herbs
Instructions
- Boil water with salt and cook the pasta until al dente, adding peas and asparagus in the last minute.
- Drain the pasta and reserve some pasta water.
- Sauté onion in olive oil until tender, then add mushrooms and garlic until golden.
- Add greens to the mushroom mixture and sauté until wilted.
- Temper the eggs with reserved hot pasta water, then mix with the drained pasta.
- Combine the pasta with the sautéed mushrooms, lemon zest, herbs, and parmesan, adding more pasta water as needed.
- Serve topped with burrata and additional herbs.
Nutrition Facts (estimated)
Servings
6-8
Calories
357
Total fat
7.9g
Total carbohydrates
54.6g
Total protein
17.1g
Sodium
537.2mg
Cholesterol
56.2mg
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