Arugula and Pea Pasta with Burrata

Name: Arugula and Pea Pasta with Burrata
Cuisine: European, Italian, Mediterranean
Ingredients: Kosher salt and pepper (to taste); 7 oz baby arugula; 5 oz fresh peas (or frozen and thawed work great too!*); Zest of 1 lemon (plus more for serving); 2 cloves of garlic (smashed); 2 anchovies; 1/2 cup olive oil; 1/2 cup grated pecorino romano (plus more for serving); ¼ cup cold water; 1 lb. calamarata pasta (or pasta shape of choice); Burrata (at room temperature, for serving if desired); Lemon zest, freshly ground black pepper, and extra virgin olive oil (for serving)

8 steps

Serves 4-6

Updated at: Thu, 21 Nov 2024 12:26:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories822 kcal (41%)

Total Fat40 g (57%)

Carbs97.8 g (38%)

Sugars7.5 g (8%)

Protein22.7 g (45%)

Sodium422.3 mg (21%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 ozfresh peas

or frozen and thawed work great too

1lemon

Zest of, plus more for serving

2 clovesgarlic

smashed

2anchovies

½ cupolive oil

½ cuppecorino romano

grated, plus more for serving

¼ cupwater

cold

1 lbcalamarata pasta

or pasta shape of choice

Burrata

at room temperature, for serving if desired

Lemon zest

black pepper

freshly ground

extra virgin olive oil

for serving

Instructions

Step 1

Bring a large pot of water to a boil over high heat.

Step 2

Once water is boiling, season heavily with salt. Prepare a large bowl with an ice bath.

Step 3

Blanch arugula in the boiling water for 30 seconds. Transfer directly to the ice bath. Once cold, squeeze all the excess liquid out of the arugula. Set aside.

Step 4

If using fresh peas, boil peas until tender, about 3-5 minutes. You want the peas soft so that they puree nicely! Once soft, transfer to the ice bath to shock. (make sure you keep the boiling water! We will use that for the pasta.)

Step 5

Transfer drained peas to a blender along with the drained arugula, lemon zest, garlic, anchovies, olive oil, pecorino, and cold water. Blend until completely smooth. Blend, blend, blend! Season with salt and pepper as needed. Set aside. Drop pasta into the same boiling water from the arugula/peas and cook until al dente.

Step 6

Once al dente, strain pasta and add to a large skillet over low heat, along with a touch of pasta water. Pour in green sauce. Toss to combine, adding more pasta water as needed to create a nicely coated pasta.

Step 7

Season with more salt and pepper if needed.

Step 8

Serve pasta topped with some burrata, garnished with lemon zest, black pepper, a drizzle of EVOO, and more pecorino.

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