Fresh Pea Pesto with Papardelle + Burrata
The alternate title of this dish is Farmer's Market Pasta because I picked up just about everything there to make this! The market is poppin' right now with peas and greens and herbs and all the good stuff. Because all the produce is so fresh and perfect, there's not a lot you need to do to it for it to be delicious. This pasta accomplishes just that. It's light and fresh and vibrant and comes together quickly for a great little weeknight dinner. Hope you enjoy! And if you make it, don't forget to use #allpurposeflourchild and tag me on Instagram so I can see your creations!
Fresh Pea Pesto with Papardelle + Burrata
serves 4
pesto
1 c fresh garden/English peas, shelled
1 c fresh basil, packed
1/4 c fresh mint, packed
1/2 c pine nuts, toasted, plus extra for garnish (pistachios would also be delicious)
1/4 c parmesan, grated
juice of 1 lemon (about 2 tablespoons)
1/3 c extra virgin olive oil
salt, to taste
pasta
2 bundles fresh burrata
1 c snap peas, thinly sliced on the bias
handful of pea shoots (optional but so good! Look for them at your farmer's market)
1 8 oz package papardelle pasta
make the pesto
Boil the papardelle pasta in well-salted water (should taste like the sea) according to the package directions and reserve about a 1/2 cup of the pasta water for later. Meanwhile, in a food processor or high-powered blender, add in the English peas, basil, mint, parmesan, lemon juice, and pine nuts and pulse until a paste forms. Scrape down the sides of the bowl and with food processor running again, stream in the olive oil until well mixed. Set the pesto aside.
assemble
In a large bowl, toss together the pesto with the pasta until well coated, adding in a little of the reserved pasta water as needed to thin out the pesto a little and create a sauce. Add in the sliced snap peas and toss to combine. Garnish with a sprinkle of pine nuts and pea shoots, if you'd like. Top with some torn burrata or fresh mozzarella and drizzle it with a little olive oil and a sprinkling of salt and pepper. Enjoy!
