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Spring Pea & Burrata Pasta with Toasted Breadcrumbs in a shallow bowl with torn burrata, lemon zest, and golden crumbs

Spring Pea & Burrata Pasta with Toasted Breadcrumbs

Fresh peas and creamy burrata blend perfectly in this rich pasta dish, topped with golden toasted breadcrumbs for a delightful crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 4
Calories 650 kcal

Ingredients
  

Main Ingredients

  • 12 oz. linguine or tagliatelle
  • 2 cups fresh or frozen peas
  • 1 large burrata cheese ball about 8 oz
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • Zest of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh mint leaves for garnish

Instructions
 

  • Cook the pasta with peas as per instructions and reserve pasta water.
  • Toast panko breadcrumbs with butter until golden then set aside.
  • Sauté garlic in olive oil, add lemon zest, then pasta and peas, use pasta water to sauce, season.
  • Add torn burrata to the warm pasta and stir gently.
  • Serve the pasta with breadcrumbs sprinkled on top and garnished with mint.

Notes

Use frozen peas if fresh are unavailable. Substitute burrata with fresh mozzarella if needed.