Spring Pasta with Peas, Chicken & Burrata - Fresh and Easy!
With each new season, I always get excited for what’s local and in-season! Even though it’s not quite time for fresh peas, I went ahead and made this Pasta with Peas, Chicken & Burrata in anticipation of spring food! This dish is has such a freshness because of the lemon and Burrata and the combination of all the flavors is divine! It’s melt-in-your-mouth delicious while it’s still warm and also fabulous left-over at room temperature!
If you want to make this pasta vegetarian, simply leave out the pancetta and chicken! It’s delicious with or without, but definitely more hearty with the meat. You could also add a little asparagus that’s been slightly roasted for a more seasonal option…the combination of peas and asparagus would be fabulous!
If you decide to use fresh peas, just be sure to pre-cook them before adding to the skillet with the shallots and garlic. They will definitely make a difference in flavor, but I promise you won’t be disappointed with the frozen peas.
Freshly grated parmesan makes a big difference as well and don’t leave out the lemon zest. The mint option is also delicious, but I didn’t have any so used parsley. A combination of both would be tasty as well! Either way, make your grocery list because you’ll make this all season long. It’s perfect for weeknight dinner and ideal for guests. I would serve alongside a green salad and some warm crusty bread to spread some of the Burrata on. Okay, now my mouth is watering so I may have to make this again!
Spring Pasta with Peas, Chicken and Burrata
Ingredients
- 1 pound frozen peas
- 1 pound of small bite sized pasta (such as ziti)
- 1 package pancetta
- Olive oil
- 4 cloves garlic, minced
- 3 shallots, sliced
- 1 teaspoon red pepper flakes
- 2 tablespoons butter
- 2 large chicken breasts, roasted or grilled and shredded (or rotisserie)
- Fresh parsley or mint
- 1 lemon, juiced and zested
- Lots of freshly grated Parmesan cheese (2 cups)
- 1 pound Burrata cheese
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Place a large skillet over medium heat, add the olive oil, pancetta, and shallots. Sauté for a minute or two until the shallots are softened. Add the garlic and red pepper flakes and cook for 2 to 3 minutes more. Add the thawed peas and sauté for a minute more. Finally add the butter and season with salt and pepper.
- Remove from the heat and add the chicken and 2 tablespoons of freshly chopped parsley and/or mint. Taste and adjust seasonings if necessary.
- When the pasta is done, drain and add to a large bowl. Add a drizzle of olive oil and add the pea mixture to the pasta. Stir together.
- Add lemon zest and lemon juice along with the Parmesan cheese and a bit more parsley. Break up the burrata and top the pasta with it. Garnish with more Parmesan.
- Serve immediately and enjoy!
I haven’t been getting many comments lately and I’m not sure if you’re not liking the content or just busy, but as always, I really love to know your thoughts! I’m in contact with a company who is hopefully going to redo my website and make it more user friendly very soon! I have my first call with them on Friday and hopefully we can get started! It’s been a long time coming and I’m excited to improve Crazy Blonde Life!
Thanks so much for reading! I hope your week is off to a great start!