Spring Orecchiette Pasta with Burrata, Fresh Peas & Asparagus
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.7

Spring Orecchiette Pasta with Burrata, Fresh Peas & Asparagus

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 43%
CARBS 67G65% OF CAL
8G FIBER0G ADDED8G INTRINSIC52G OTHER8G TOTAL SUGAR
FAT 7G16% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spring orecchiette tossed in a light carbonara sauce with fresh peas, asparagus, mushrooms, and tender greens, crowned with creamy burrata cheese. A celebration of seasonal produce and delicate flavors.

mainitalianpastaeggsvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 16 oz Orecchiette pasta
  • 4 Quarts of water (16 cups)
  • 2 tablespoons Salt
  • 2 cups fresh peas (Trader Joe’s often carries fresh shucked peas) or use frozen peas
  • 2 cups snow peas or sugar peas
  • 1 cup asparagus tips
  • 1 tablespoon olive oil
  • 1 onion- diced
  • 4 garlic cloves, roughly chopped
  • 8-12 oz mushrooms sliced or quartered -cremini, shiitake, buttons or morels
  • optional: 2 cups wilting greens- dandelion, arugula, chard, spinach – chopped
  • generous pinch salt
  • cracked pepper
  • 2 Eggs, whisked
  • ½ cup parmesan or pecorino
  • 1 ball burrata cheese- optional
  • lemon zest from one small lemon
  • 1/4-1/2 cup fresh chopped herbs- mint, basil, dill, or Italian Parsley or a blend.
PREP
20M
SODIUM
2537MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.