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Pairs well with
our Pinot Grigio

Vegetable Pasta with Burrata and Green Peas


Ingredients
  • 4 tbsp parmesan, freshly grated
  • 1⁄4 cups pine nuts
  • Olive oil
  • 1 bunch basil
  • 1 spring onion, chopped
  • Zest from 1 lemon
  • ½ cup peas, shelled
  • 3 cups short pasta (like Casarecce)
  • 1 ball of burrata
  • Salt
  • Pepper
Method
  1. Use a pestle and mortar to finely crush the parmesan and pine nuts. 
  2. Add the oil, basil, salt, and pepper. Continue crushing.  
  3. Heat 1 tablespoon of oil in a large pot over high heat. Add the onions and cook. When translucent, add the shelled peas and season with salt. Sauté for 10 minutes.  
  4. Fill a pot with water and bring it to a boil. Add the salt and pasta and cook as the package directs. Drain.  
  5. Add the pasta and peas to a bowl with a few tablespoons of pesto and lemon zest. Toss to mix. 
  6. Add the pasta to a serving dish and top it with the burrata. Drizzle with olive oil and garnish with a basil leaf.