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Spring Pea and Asparagus Penne Pasta

Yields4 ServingsTotal Time45 mins

Lemon Burrata Asparagus Pasta

 2 tbsp olive oil
 1 shallot
 1 tsp garlic, minced
 1 bunch asparagus, chopped (equal to ~1 cup)
 ½ cup green peas (I used frozen)
 2 tbsp salted butter
 ½ medium lemon, zested and juiced
 3 cups Barilla Penne
 ⅓ cup reserved pasta water
 ½ cup grated Pecorino cheese (Parmesan works too), plus more to taste
 1 8oz container Burrata cheese
 salt & black pepper, to taste
Prepare Ingredients
1

Thinly slice shallot
Chop asparagus into ~1 inch pieces (make sure to also remove 1/2 inch off the end of each stalk and discard)
Measure peas
Grate pecorino
Grate the 1/2 lemon for zest, then juice it
Remove butter from fridge

2

Fill a large pot with heavily salted water and start bringing it to a boil.

Cook Vegetables
3

Heat up olive oil in a pan on medium low. Add in shallots and garlic. Mix for 3 minutes until tender and fragrant.

4

Add in chopped asparagus, peas, and butter. Mix well until butter is melted. Add in lemon juice. Mix and cover to let cook.

Cook Pasta
5

Add in dry penne pasta to the boiling water. Stir and let cook for 11-12 minutes for that perfect al dente texture. We love checking at 11 minutes just to make sure! Take a bite to test!

6

When penne is perfectly al dente, remove from heat. Reserve 1/3 C of pasta water before straining the pasta.

7

Uncover the other pot and add in the penne followed by the pecorino and pasta water. Mix well! You can add more pecorino and salt to taste.

8

Serve hot topped with fresh pepper, the lemon zest, and ripped pieces of burrata!

Enjoy!

Nutrition Facts

4 servings

Serving size