Pasta with Burrata and Pea Shoots
Creamy burrata. Sweet peas. Peppery pea shoots. Spicy Calabrian chiles. Fucking delicious.
I know, I missed Fucking Delicious Friday last week. Shut up about it. I was busy.
How about I make it up to you by sharing my favorite pasta recipe?
You know that pasta sauce I love so much? The one with garlic and Calabrian chiles? Well, toss that on some pasta with some peas and pea shoots, then mix some creamy burrata all up in that shit, and this is what you get: fucking deliciousness. Spicy and lemony with that gooey, creamy goodness is a winning - no, a genius - combo.
I came across this brilliant pairing when browsing an awesome blog: The Original Dish. Kayla gets major props from me. And my eternal gratitude. ‘Cause burrata.
I am now looking for all the ways to use that magical cheese. And since heirloom tomato season is literally now, I am finding other ways to do just that.
What a magical time of year. Heirloom tomatoes, sweet corn, figs. The beginning of apple season. Just before decorative gourd season sets in and fall really begins to sink its teeth into you.
It’s time for a fire on the porch, drinking up the last of that summer rose before it’s too cold, and a big bowl of this pasta to help bulk up for the cold months to come.
Alright, you got me. I used arugula here. I make this so often, I will toss in whatever greens I have.
Shit You Need
One pound dried pasta
2 tablespoons olive oil
3 gloves garlic, thinly sliced
1 - 2 Tbs chopped or crushed Calabrian chiles (depending on how hot they are and your spice tolerance)
1 1/2 tablespoons honey
kosher salt and freshly ground pepper
12 ounces fresh English peas, or thawed frozen peas
The juice of one small lemon
2 tablespoons cold unsalted butter.
one large handful of pea shoots, coarsely chopped
8 ounces burrata
Keep Calm and justeffingcook
In a large pasta pot or dutch oven, get about 4 quarts of water heating. Salt it well (so you can taste the ocean!)
While you are waiting for your water to boil, get the yummy flavors going in a large skillet. On medium-low, heat the olive oil and add the garlic and Calabrian chiles. Let them hang out while you heat the pasta water and cook the pasta. If you are using fresh English peas, add them now to let them get tender. If using thawed frozen peas, hold off for the moment.
Cook that pasta 2 minutes less than recommended on the package.
Right before the pasta is finished, add a pinch of kosher salt to the garlic/oil mixture along a few grinds of pepper and the honey. Turn up the heat to medium-high.
Using tongs or a slotted spoon, transfer the pasta to the skillet. Don’t drain it - let it bring some of that starchy water along for the sauce. If you haven’t added the peas yet, add them now.
Add another 1/2 cup of pasta water and let the whole mixture simmer as some of the water cooks away, 2 minutes.
Add the lemon juice and cold butter and stir to combine. Watch the magic happen! Clingy sauce!
Taste and adjust seasoning if necessary. It should be warming from the chile, bright from the lemon juice, with enough salt to make it pop.
Transfer the pasta to your serving bowl and toss with half the pea shoots. Murder your burrata right over the bowl, letting the creamy center drop right in. Shred the exterior part and add half. Toss to mix.
Top your dish with the remaining pea shoots and shreds of burrata.
Get that fire going outside. Pour your wine/bourbon/moonshine and eat a big bowl of this fireside.
Don’t forget seconds.
