Spring Pea Pasta Recipe with Prosciutto and Burrata Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring pea pasta tossed with prosciutto, creamy burrata cheese, and a mix of herbs. Light and elegant with bursts of sweet peas, it celebrates springtime flavors in a dish that comes together in just 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound spaghetti (or other favorite pasta noodle)
- 4 large eggs
- 1/2 cup fresh parsley (chopped)
- 1/2 cup fresh basil (chopped)
- 2 tablespoon fresh chives (chopped)
- 1/2 cup freshly grated Parmesan cheese
- salt + pepper (to taste)
- 1 teaspoon crushed red pepper flakes (optional)
- 7 tablespoon salted butter (melted)
- 2 cups fresh (or frozen peas)
- 4 ounces sliced prosciutto (torn into smaller pieces)
- 8 ounces burrata cheese (torn)
- olive oil (for drizzling)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 992mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 336mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 992MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.