A comforting first course that recalls the rustic tradition of peas, legumes already celebrated during the Renaissance for their delicate sweetness. The encounter between the velvety vegetable base and Apulian burrata creates a surprising contrast of textures. The toasted note of the nuts enriches the dish with a pleasant crunchiness, skillfully balancing every aroma in the preparation
Thinly slice the spring onions and sauté them in a pan with a drizzle of oil
2
Add the peas, a little salt, and cook for a few minutes
3
Transfer the peas to the immersion blender cup, add the oil, and blend until you obtain a thick cream. Taste and adjust the salt
4
Cook the pasta in plenty of salted water
5
Place the pea cream in a pan and add a little pasta cooking water, stirring until it reaches a smooth and creamy consistency
6
Drain the pasta al dente and toss it in the pan with the pea cream, adding more cooking water if necessary
7
Serve garnished with a little burrata, roughly chopped walnuts, a drizzle of oil, and a little pepper
Storage
Store the pasta in an airtight container in the refrigerator for up to one day, reheating it with a splash of water.
It is recommended to consume it immediately so as not to compromise the creaminess of the burrata and the crunchiness of the walnuts.
Cost
Main ingredients such as pasta and legumes keep the cost per portion affordable. The addition of burrata and walnuts slightly increases the budget compared to a traditional humble preparation
Health
The recipe balances fiber and plant proteins well thanks to peas and walnuts, but it has a high fat content. The generous use of oil and burrata significantly increases the caloric density, making it a very nourishing single-course meal
AuthorEditorial staff - Luca M.
5.0
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