Jordan surprised me with this delicious meal a while back. It is light but still flavorful—a perfect summer dish.
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell of the cheese is mozzarella and the inside is a mixture of mozzarella and cream. It is amazing—sweet, milky and soft—perfect for topping pastas or salads. If you can’t find burrata, use fresh mozzarella instead. A poached egg would also be lovely with this pasta.
Orzo with Spring Peas and Burrata
1/2 lb orzo pasta
1/2 cup parmesan, grated
2 T mint, sliced thinly
1 lemon, juiced
olive oil, salt, pepper
1 cup spring peas
2 T butter
Bring a pot of salted water to a boil. Meanwhile, shell the peas. Cook the pasta until al dente and drain. Rinse with cold water to cool the pasta. Once cool, toss with olive oil, lemon juice, parmesan, salt, pepper and mint.
In a saute pan over medium-low heat, melt the butter. Cook the peas until cooked through, but still quite fresh tasting, about 5 minutes. Pour over the pasta mixture and toss to combine. Top with half of a ball of burrata and serve.
This pasta dish can be a main course or a side dish. We had ours with a fennel sausage and sautéed Russian red kale.