Pea Pesto with Burrata and Sun Dried Tomatoes is an easy, elegant spring dinner that is quick enough for a weeknight but fancy enough to entertain with.
For the pesto
- 2 cups peas
- 6 tbs olive oil, divided
- 1/2 cup white wine
- 6 cloves of garlic, peeled
- 1/8 tsp red pepper
- zest of half a lemon
- salt and pepper to taste
- 1/2 cup of crushed walnuts
- 1/4 cup of parmesan cheese
- 20 basil leaves
- juice of 1/2 lemon
For the pasta
- 1/2 pound of linguine or pasta of your choice
- 1/2 cup of sun dried tomatoes
- 2 balls of burrata cheese*
- Boil the pasta according to directions on the package.
- While the pasta is boiling, heat a large pan over medium low to medium heat with half of the olive oil. Peel the garlic cloves and gently crush them by pressing down on them by with a knife on its side to release their fragrance. Add the peas, white wine, lemon zest, spices, and garlic to the pan. Cook until the peas turn bright green and soften slightly about 3 minutes-4 minutes. Add the contents of the pan to a food processor along with the basil, lemon juice, walnuts and cheese. Pulse to blend it together and add the remaining oil a little at a time until the pesto reaches desired consistency.
- Pour pesto over hot, cooked, drained noodles and toss with sun dried tomatoes. Plate and top with a burrata ball. Enjoy.
Omit red pepper if you don’t like heat.
If doubling the recipe, add enough burrata for everyone to have their own ball of cheese.
Use any kind of pasta you like but thicker pasta like linguine or fettucine will hold up the best with the sauce. Ziti or rigatoni would also work well.
- Category: dinner, pasta, vegetarian
- Cuisine: Italian, American
- Serving Size: 2 large servings