Lemony Fettuccini with Peas and Burrata
Lemony Fettuccini with Peas and Burrata is one of our favorite springtime meals. I start this dish by making a lemony, peppery, garlicky olive oil sauce. Then, I fill it with peas, prosciutto, and Pecorino Romano cheese. Finally, I toss it with egg fettuccini and top it with creamy burrata cheese. We like this dish for several reasons. First of all, I like that I can make this whole dish in thirty minutes. Secondly, I like that I can make this dish ahead of time. Then, I just reheat each portion in the microwave. And, lastly, we all like the delicious lemony and cheesy flavors in this dish.
The Equipment I Used
- A Large Pot- Use a large pot to boil your pasta.
- A Large Skillet- I like to use a big skillet to make the sauce. Then, it’s easier to toss together all the ingredients.
The Ingredients Needed for Lemony Fettuccini with Peas and Burrata
- Fettuccini- If possible, use an egg fettuccini. I like the Dececco brand.
- Salt- Use kosher salt to salt your pasta water. I like the Diamond kosher brand.
- Olive Oil- Use a nice, mild extra virgin olive oil. I like the California Olive Ranch brand.
- Prosciutto- This time I used the Fratelli Beretta brand.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Peas- Use some good quality frozen peas. I used Woodstock Organic.
- Pepper- Use both black pepper and crushed red pepper flakes.
- Cheese- I used Pecorino Romano cheese, but you could also use Parmesan. I used the Locatelli brand. I also used burrata cheese. I used the Belgioso brand.
- Lemon Juice-Use freshly squeezed lemon juice.
- Pasta Water- Be sure to reserve some pasta water to make the sauce.
How I Made my Pasta
- First, I cooked the pasta.
- Then, I made the sauce. It’s important to not burn your garlic. So, cook it on a low heat.
- Finally, I tossed the pasta with the sauce and topped each portion with the Burrata.
If you like prosciutto and peas, you need to try this delicious Lemony Fettuccini with Peas and Burrata.
Lemony Fettuccini with Peas and Burrata
Fettuccini, peas, and prosciutto in a lemony sauce. Topped with Burrata.
Ingredients
- 12 ounces egg fettuccini
- 3 tbsp. kosher salt
- ¼ cup extra virgin olive oil
- 4 ounces prosciutto, chopped
- 3 tbsp. minced garlic
- 1 cup frozen peas, defrosted
- ½ tsp. each black pepper and crushed red pepper flakes
- ¼ cup lemon juice
- 1½ cups Pecorino Romano cheese, grated
- 2 tbsp. pasta cooking water
- 4 balls burrata cheese, at room temperature
- 4 lemon wedges
- 1 tbsp. lemon zest
Instructions
- Begin by boiling a large pot of water for the pasta. When the water comes to a boil, add the salt and the pasta and cook according to the directions on the pasta box for al dente pasta.
- In a large skillet, heat the olive oil on low heat. Add the garlic and cook for three minutes. Add the prosciutto, peas, and peppers and cook for two more minutes.
- Drain the pasta and add it to the skillet long with the reserved pasta water, the lemon juice, and the cheese.
- Top each portion with a ball of Burrata cheese, more Pecorino, the lemon zest, and some lemon wedges.
Tried this recipe?Let us know how it was!
