Look no more, your new go-to Summer recipe is here! Serve this dish warm or chilled and enjoy the classic combination of fresh peas and mint topped with creamy burrata.
MAKES FOUR SERVINGS
Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Mint Radiators and cook for 5-6 minutes or until al dente and strain, reserving 1/2 cup of pasta water.
Reserve ¼ cup of peas to the side. Combine remaining peas, parmigiano-reggiano cheese, mint, parsley, garlic, salt and pepper in a food processor and run. While food processor is running, slowly add olive oil to incorporate and run until mixture is combined and smooth.
In a medium pan, over low heat, combine the cooked pasta with some of the pesto and a tablespoon of the reserved pasta water. Continue adding pesto and some of the reserved pasta water to the pan until the pasta is generously coated. Mix in reserved peas.
This recipe can be served warm or as a pasta salad chilled. Just before serving, top the pasta with the torn burrata, additional torn mint leaves, fresh black pepper and a drizzle of olive oil.
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