Pasta and Sugar Snap Peas with Burrata

Hello and welcome! We are kicking off this first week of April with a lovely bowl of Pasta and Sugar Snap Peas with Burrata. But it’s so much more than that. We have bouncy fusilli pasta and crunchy green snap peas, tossed with lemon juice, fresh garlic and olive oil; topped with fruity, spicy Calabrian chilis; creamy burrata, and toasted breadcrumbs. There is a wonderful harmony when these ingredients come together; between the flavors and the textures, this dish is a bowl of ultimate satisfaction. Let’s do it!

Prep

First, get 4 quarts of water heating to a boil over high heat. While that is going, prep the sugar snap peas by slicing them in half lengthwise, slightly on the bias. Press or mince 6-8 large cloves of garlic.

Mix about 1/2 cup of Panko breadcrumbs with a little drizzle of olive oil, then toast the breadcrumbs in a dry skillet over medium-low heat. Shake the pan every few seconds until the breadcrumbs are golden. Remove from heat and transfer to a small bowl.

Once your water is boiling, season it with 2 tablespoons of Diamond Kosher Salt, or 1.5 tablespoons of Morton’s Kosher Salt. Give it a stir and pour in 16 ounces of fusilli pasta. I am using fusilli because its spiral shape will cling to the olive oil, fresh garlic the cream in the burrata and the Calabrian chilis. When you pour in the pasta, set a timer for 8 minutes.

At the 8 minute mark, add the sliced sugar snap peas to the pot. let cook for about 30 seconds longer and then cut the heat. Scoop out about 1 cup of pasta water.

Drain the pasta and peas in a colander and add the cooked pasta and peas back to the empty pot. Drizzle about 2 tablespoons of olive oil over the pasta and peas and stir. Then add the garlic, a little at a time, stirring in between additions to keep the garlic from clumping together.

Then add a little pasta water (about 2-3 tablespoons), give everything a few vigorous stirs. Add the juice of one lemon and a sprinkling of fresh cracked black pepper, stir again and we are ready to finish.

Finishing Touches

The finishing touches are what make this dish so special. Transfer the dressed pasta and peas to a wide, shallow serving dish.

These Chopped Calabrian Chilis are basically chopped Calabrian chilis packed in oil with vinegar and salt. It is spicy, but not overpowering; the tangy, fruity flavor really shines through. Taste it first, and then dollop on as much as you like.

Now for the burrata. So as not to lose any of the cream inside the fresh mozzarella ball, break the burrata into four or six pieces over the bowl of pasta and peas. Use one or two spheres of burrata.

Give the whole dish another good drizzle of olive oil.

Next, sprinkle a little flaky finishing salt over the whole dish, making sure to get some of the salt on the burrata pieces.

Lastly, sprinkle the toasted breadcrumbs over the whole dish. And that’s it!

Use salad serving spoons to serve in individual shallow bowls.

Do give this easy recipe for Pasta and Sugar Snap Peas with Burrata a try – it comes together quickly and it really is a satisfying dish, with the toasted breadcrumbs and fresh sugar snap peas bringing some crunch; olive oil, garlic, cream and Calabrian chilis cling to the bouncy fusilli pasta making every bite a perfect bite.

Thank you all so much for joining me today as we say hello to April! I have quite a few pasta recipes that are perfect for Spring, try Mediterranean Tuna Salad with Pasta, or Pasta with Spring Vegetables and Creamy Goat Cheese. Thanks again, take care and be well! xo Kelly

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Print Recipe

Pasta and Sugar Snap Peas with Burrata

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course, Side – American/Italian

By Kelly Djalali – Serves: 4

Prep Time: 20 Minutes – Cooking Time: 8 Minutes – Total Time: ~30 Minutes

Fusilli pasta with crunchy sugar snap peas, dressed with olive oil, garlic and lemon juice. Topped with Calabrian chilis, burrata and toasted breadcrumbs.

Ingredients

• 16 oz. Fusilli Pasta
• 8 oz. Sugar Snap Peas, sliced in half lengthwise, on the bias
• 1/2 cup Panko Breadcrumbs
• Olive Oil
• Kosher Salt
• 6-8 Large Cloves of Garlic, pressed or minced
• Juice of 1 Lemon
• Fresh Cracked Black Pepper
• Chopped Calabrian Chilis
• 1-2 Spheres of Burrata

Instructions

1

First, get 4 quarts of water heating to a boil over high heat.

2

Mix about 1/2 cup of Panko breadcrumbs with a little drizzle of olive oil, then toast the breadcrumbs in a dry skillet over medium-low heat. Shake the pan every few seconds until the breadcrumbs are golden. Remove from heat and transfer to a small bowl.

3

Once your water is boiling, season it with 2 tablespoons of Diamond Kosher Salt, or 1.5 tablespoons of Morton's Kosher Salt. Give it a stir and pour in 16 ounces of fusilli pasta. When you pour in the pasta, set a timer for 8 minutes.

4

At the 8 minute mark, add the sliced sugar snap peas to the pot. let cook for about 30 seconds longer and then cut the heat. Scoop out about 1 cup of pasta water.

5

Drain the pasta and peas in a colander and add the cooked pasta and peas back to the empty pot. Drizzle about 2 tablespoons of olive oil over the pasta and peas and stir. Then add the garlic, a little at a time, stirring in between additions to keep the garlic from clumping together.

6

Then add a little pasta water (about 2-3 tablespoons), give everything a few vigorous stirs. Add the juice of one lemon and a sprinkling of fresh cracked black pepper, stir again and we are ready to finish.

7

Transfer the dressed pasta and peas to a wide, shallow serving dish.

8

Dollop on the Chopped Calabrian Chilis.

9

So as not to lose any of the cream inside the fresh mozzarella ball, break the burrata into four or six pieces over the bowl of pasta and peas. Use one or two spheres of burrata.

10

Give the whole dish another good drizzle of olive oil.

11

Next, sprinkle a little flaky finishing salt over the whole dish, making sure to get some of the salt on the burrata pieces.

12

Lastly, sprinkle the toasted breadcrumbs over the whole dish.

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