Spring Brings Green

• total time: 5 minutes

Ingredients

1 ½ cups frozen peas

10oz. bag fresh snap peas, thinly sliced

5 cups dried pasta of choice (I used gemelli)

8 oz. burrata

1 cup freshly shaved parmesan

3 large cloves garlic, minced

zest of 1 lemon

1/4 cup fresh basil, torn or cut

1/8 cup fresh mint, torn or cut

olive oil

salt to taste

Directions

Bring a large pot of water to a rolling boil (my white dutch over is 5.5QT from @kana.goods). Once boiling, heavily salt the water (it should taste like the ocean). Then, add your frozen and snap peas and blanch for 3-4 minutes. Leaving the water in your pot, remove your peas and add them to a medium bowl.

Add your pasta of choice to the boiling, salted water (I would recommend using a textured pasta which will help to grab all of the sauce). Boil for 2 minutes less than what the package instructions say.

While your pasta is cooking, separate your blanched peas into two halves. Mash one half well with a fork or pulse in a food processor. Then add parmesan cheese, minced garlic, zest of 1 lemon, a hearty drizzle of olive oil ~3 tbsp. and salt to taste (add some pasta water if needed to thin). Stir to combine.

Then, reserve 2 cups of your pasta water in a bowl and drain your pasta when it is cooked to just before aldente.

To your pasta, stir in your mashed pea mixture, remaining half of blanched peas, fresh basil, fresh mint, burrata and pasta water as needed to create a creamy sauce. Stir to combine.

Garnish with more fresh basil, then enjoy!