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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!

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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.

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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.

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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.

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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!

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Use salad serving spoons to serve in individual shallow bowls.

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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.

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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

Kitchen Items Used in This Recipe

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Pasta and Sugar Snap Peas with Burrata

1 Star2 Stars3 Stars4 Stars5 Stars (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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  • Carroll
    April 4, 2022 at 8:39 am

    Sounds easy and delicious and looks like spring. i am going to try it!

    The new picture of you is so pretty!

    • Kelly Djalali
      April 4, 2022 at 8:51 am

      Thank you, Carroll! Definitely try this one – it is super easy and so very satisfying. I am sure you will enjoy it. Have a great day, xo Kelly

  • Mari
    April 4, 2022 at 9:56 am

    Oh rats! I had my comment nicely typed and put my iPad down. The conure managed to erase it in one fell swoop with one badly placed step on the keypad. When I had cats my main complaint was they understood but didn’t care. Birds are pretty much the same, except that they take a fiendish delight in not listening. I can not persuade the child that I really want her away from the iPad. Back to the beginning. Beautiful recipes like this really make my advanced spring fever go into overdrive. The fresh and lovely green color leaps off the page. Normally, my favorite colors are red, navy blue, or purple, but after a cold winter, green is the color that catches my eye ad makes me smile. Next to the tiny pastas, fusilli and fettuccini are my favorites, so this recipe is a winner. If only I could just find a recipe to stop the pollen induced sneezing jags. Happy Monday to Kelly, Alex, Terry, Dante, and the ladies. Have a great start to your week. I like the pictures of you that are hiding under the recipes. They are so cute. The ones with Beth are very nice and remind me of my dear mother-in-law. I had a wonderful one, and we always had so many things to talk and laugh about. ?❤️???

    • Kelly Djalali
      April 4, 2022 at 10:51 am

      Your silly bird babies, Mari! I am sure you will enjoy this recipe, it’s so easy and quick. It’s funny how Spring allergies can wreak havoc but we still love Spring nonetheless! I hope yours fade soon enough. Have a beautiful day! xo Kelly

  • Terry
    April 4, 2022 at 10:35 am

    This looks great for warmer longer days. When you don’t want to spend so much time in the kitchen. I will add it to the list have a great Monday ?❤️Mom

    • Kelly Djalali
      April 4, 2022 at 10:51 am

      Hi Mom, yeah this is just as good room temp, or cold too. Perfect pasta salad! xo Kelly