Spring Pea and Garden Herb Fettuccine
A delightful and refreshing pasta dish with sweet peas and fragrant herbs, topped with creamy burrata and zesty lemon for a perfect spring meal.
Ingredients
Main Ingredients
- 8 oz washed and cleaned English peas, blanched
- ½ unit yellow onion, diced
- 2-3 cloves garlic, roughly chopped
- 1 unit lemon, zest and juice divided
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 1 lb fettuccine or tagliatelle
- 2 tbsp kosher salt
- 1 cup pasta water
- 6 oz grated parmesan cheese
- Salt and pepper to taste
- 3 tbsp fresh chopped herbs – basil, dill, mint, thyme
- 7-8 unit borage flowers (if available)
- 8 oz burrata or fresh mozzarella cheese
- Pinch of sea salt
Instructions
Preparation
- Blanch peas and set aside for later use.
- Bring a large pot of water to a boil over high heat.
- In a large sauté pan, heat olive oil and 1 tbsp butter over medium heat.
- Add diced onions to the pan and sauté for 5-7 minutes or until translucent.
- Add chopped garlic and sauté for an additional 30 seconds.
- Remove from heat and add juice of ½ lemon. Stir, cover, and let sit.
- Chop herbs, grate parmesan, and place the remaining ingredients within arm’s reach next to the stovetop.
Cooking
- Add 2 tbsp kosher salt to the pot of boiling water.
- If using fresh pasta, add it to the boiling water and cook for 2-3 minutes. If using dry pasta, cook two minutes shorter than the package instructions.
- While the pasta is boiling, build your sauce by adding 2 tbsp butter to the onions and garlic and heating over medium.
- Right before you transfer the pasta from the pot to the sauté pan, ladle ½ cup of pasta water to the pan and stir to combine.
- Add the pasta to the sauté pan and stir to coat with the sauce.
- Add the remaining 2 tbsp butter, another ½ cup pasta water, and the juice of half a lemon to the pan. Stir to incorporate.
- Remove the pasta from heat. Slowly add parmesan cheese, stirring as you add.
- Finally, stir in the chopped herbs, blanched peas, and fresh cracked black pepper.
- Tear fresh burrata and place it on top of the pasta.
- Garnish with lemon zest, any remaining herbs, and a pinch of sea salt.
- Serve immediately.
Notes
To store any leftovers, allow the dish to come to room temperature before transferring it to an airtight container. It’s best to store the pasta without the burrata mixed in to maintain its creamy texture.