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Pea Pesto Pasta

5 from 1 reviews
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: main
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegan
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: main
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegan
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: main
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegan

Ingredients

  • 1 recipe pea pesto
  • 8 ounces pasta
  • Β 2/3 cup pasta water
  • 1 cup fresh peas
  • 4 ounces fresh burrata
  • salt and pepper to taste

Instructions

  1. Fill a large pot with water and bring to a boil. Prepare the pasta according to the directions on the box. Remember, you’ll need to reserve some pasta water when it’s done cooking so don’t just drain your pasta πŸ™‚
  2. While the pasta cooks, make the pesto sauce according to directions in your food processor or blender. Set aside.
  3. Once the pasta is done cooking, strain the pasta, reserving 2/3 cup starchy pasta water.
  4. Add the pasta back to the pot you cooked it. Add the pesto, peas and about half of the pasta water. Stir together–I like to use tongs to do this! If the pesto feels too thick and is not evenly coating the pasta, add more pasta water. Cook over medium heat until the pesto thickens and sticks to the pasta, about 2 minutes.
  5. Divide the pasta between 4 plats and top each serving with an ounce of burrata and freshly grated parmesan cheese. Enjoy hot!

Keywords: pea pesto pasta, spring, easy, quick