Pesto Pea and Burrata Spaghetti
There’s something truly magical about the combination of fresh peas, fragrant basil pesto, and creamy burrata, all tossed lovingly with al dente spaghetti. This Pesto Pea and Burrata Spaghetti is a celebration of spring flavors wrapped up in a simple yet elegant pasta dish. Whether you’re looking for a quick weeknight dinner or a show-stopping meal for guests, this recipe delivers big on freshness and comfort. The bright green hues and creamy textures make it not only delicious but also visually stunning—perfect for when you want to impress without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe hits all the right notes for pasta lovers and fans of fresh, seasonal ingredients. Here’s why it deserves a spot in your recipe rotation:
- Vibrant and fresh: Sweet peas and basil bring a burst of garden-fresh flavor that feels light yet satisfying.
- Creamy indulgence: Burrata cheese adds a luscious, velvety texture that elevates the dish beautifully.
- Quick and easy: Ready in under 30 minutes, perfect for busy nights when you crave something special.
- Customizable: You can easily swap in other veggies or nuts to suit your pantry or preferences.
- Perfect balance: The nutty toasted pine nuts and sharp Parmesan complement the sweet peas and rich burrata flawlessly.
What’s in the Bowl
Here’s what you’ll need to bring this Pesto Pea and Burrata Spaghetti to life:
- 8 ounces spaghetti – cooked al dente to provide the perfect base.
- 1 cup fresh peas, shelled – their natural sweetness is key.
- 1 cup basil leaves, packed – fresh and fragrant for the pesto.
- 1/2 cup grated Parmesan cheese – adds savory depth.
- 1/3 cup olive oil – for a rich, smooth pesto texture.
- 1/4 cup pine nuts, toasted – for a delightful crunch and nutty flavor.
- 2 cloves garlic, minced – for a punch of aromatic goodness.
- Salt and pepper to taste – to season perfectly.
- 8 ounces burrata cheese – the star ingredient for creamy richness.
- Fresh basil leaves for garnish – to finish with a burst of color and aroma.
Equipment & Tools
- Large pot – for boiling the spaghetti.
- Food processor or blender – to make the vibrant pesto.
- Skillet or sauté pan – to quickly cook the peas.
- Colander – for draining the pasta and peas.
- Tongs or pasta fork – for tossing the spaghetti and pesto together.
- Measuring cups and spoons – to ensure precise ingredient amounts.
Mastering Pesto Pea and Burrata Spaghetti: How-To
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining to help loosen the sauce later.
Step 2: Blanch the Peas
While the pasta cooks, add the fresh peas to the boiling pasta water for 1-2 minutes until bright green and tender. Immediately transfer them to a bowl of ice water to stop the cooking and preserve their color.
Step 3: Toast the Pine Nuts
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Step 4: Prepare the Pesto
In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, creamy pesto. If the pesto is too thick, add a bit of the reserved pasta water to reach your desired consistency. For a detailed guide on making a vibrant and fresh pesto, check out this Homemade Basil Pesto recipe.
Step 5: Sauté the Peas
Drain the peas from the ice water and pat dry. Quickly sauté them in a little olive oil over medium heat for 1-2 minutes to warm through and bring out their sweetness.
Step 6: Toss the Pasta with Pesto and Peas
Return the drained spaghetti to the pot or a large bowl. Add the sautéed peas and pesto, tossing gently to coat the pasta evenly. Add reserved pasta water as needed to create a silky sauce that clings perfectly to each strand.
Step 7: Plate and Add Burrata
Divide the pesto pea spaghetti among serving plates. Tear the burrata cheese into generous chunks and arrange it over the pasta. The creamy cheese will slowly melt into the warm spaghetti, creating a luscious finish.
Step 8: Garnish and Serve
Top with fresh basil leaves and an extra sprinkle of Parmesan if desired. Season with additional salt and freshly cracked black pepper to taste. Serve immediately and enjoy!
Customize for Your Needs
- Swap nuts: If pine nuts aren’t your favorite, try walnuts or almonds toasted for a different twist.
- Add greens: Stir in some baby spinach or arugula for extra color and nutrients.
- Make it vegan: Use nutritional yeast instead of Parmesan and replace burrata with vegan cheese or creamy avocado slices.
- Boost protein: Add grilled chicken or shrimp for a heartier meal.
- Change the pasta: Use gluten-free spaghetti or whole wheat noodles to suit dietary preferences.
Notes from the Test Kitchen
- Always reserve pasta water—it’s magic for adjusting sauce consistency without watering down the flavors.
- Fresh peas are best in season, but frozen peas can work in a pinch; just thaw and sauté them well.
- To get the perfect creamy texture, gently tear the burrata instead of slicing it cleanly.
- If your pesto turns out too thick or oily, a splash of lemon juice brightens and balances the flavors beautifully.
Leftovers & Meal Prep
Leftover Pesto Pea and Burrata Spaghetti is best enjoyed within a day or two. Store the pasta and pesto mixture separately from the burrata to keep the cheese fresh. When ready to eat, gently reheat the pasta on the stove or microwave, then add fresh burrata on top. This dish doesn’t freeze well due to the delicate texture of burrata, so it’s best enjoyed fresh.
Pesto Pea and Burrata Spaghetti Q&A
Can I use frozen peas instead of fresh?
Yes, frozen peas work well when fresh peas are unavailable. Just thaw them completely and sauté briefly to warm them through and enhance their sweetness before adding to the pasta.
What can I substitute for burrata if I can’t find it?
If burrata isn’t an option, fresh mozzarella is a good substitute, though it lacks the creamy center. Alternatively, soft ricotta can add creaminess, or you can try a dollop of mascarpone cheese for richness.
How do I store leftover pesto?
Store leftover pesto in an airtight container in the refrigerator for up to a week. Pour a thin layer of olive oil on top to prevent oxidation and preserve the vibrant green color.
Can I make the pesto ahead of time?
Absolutely! Pesto can be made up to 3 days in advance and refrigerated. Just bring it to room temperature and stir before tossing with pasta. You can also freeze pesto in ice cube trays for longer storage.
Explore More
- Discover the creamy indulgence of Burrata Caprese Salad, a perfect light side or appetizer to pair with this pasta.
- Try your hand at making Homemade Basil Pesto from scratch to elevate any pasta dish.
- Explore other fresh pasta recipes featuring seasonal vegetables to keep your meals exciting and vibrant.
- Check out tips for perfectly cooking spaghetti every time for ideal texture and bite.
In Closing
Pesto Pea and Burrata Spaghetti is a delightful marriage of fresh ingredients and creamy richness, perfect for those who appreciate simple yet sophisticated meals. The bright green peas and basil pesto paired with luscious burrata create a dish that’s both comforting and elegant. Whether you’re cooking for yourself or entertaining friends, this recipe will bring a smile to every face at the table. Give it a try and savor the fresh flavors of spring any time of year!
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Pesto Pea and Burrata Spaghetti
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, add the fresh peas to the boiling pasta water for 1-2 minutes until bright green and tender. Immediately transfer them to a bowl of ice water to stop the cooking and preserve their color.
- In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
- In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth and creamy. Add reserved pasta water if needed to adjust consistency.
- Drain the peas from the ice water and pat dry. Quickly sauté them in a little olive oil over medium heat for 1-2 minutes to warm through.
- Return the drained spaghetti to the pot or large bowl. Add the sautéed peas and pesto, tossing gently to coat. Add reserved pasta water as needed to create a silky sauce.
- Divide the pesto pea spaghetti among plates. Tear burrata into chunks and arrange over the pasta, allowing it to melt slightly.
- Top with fresh basil leaves and extra Parmesan if desired. Season with salt and freshly cracked black pepper. Serve immediately.
Notes
- Always reserve pasta water to adjust sauce consistency perfectly.
- Frozen peas can be used if fresh are unavailable; thaw and sauté well.
- Gently tear burrata for the best creamy texture rather than slicing.
- A splash of lemon juice can brighten the pesto if it feels too thick or oily.
- Store leftover pasta and pesto separately from burrata; best eaten within 1-2 days.
