Ingredients
Pasta and Base Ingredients
- 1 lb fettuccine or tagliatelle You can substitute with any pasta shape you have.
- 8 oz washed and cleaned English peas, blanched Fresh peas are preferred for best flavor.
- ½ cup kosher salt For boiling water and seasoning.
- 1 cups pasta water Reserved from cooking the pasta.
Flavor Enhancers
- ½ medium yellow onion, diced
- 2-3 cloves garlic, roughly chopped
- 1 tbsp olive oil For sautéing.
- 4 tbsp butter, divided
- 1 tbsp lemon zest From 1 lemon.
- ½ cup lemon juice Divided, juice from 1 lemon.
Cheese and Herbs
- 6 oz grated parmesan cheese Can substitute with nutritional yeast for a vegan version.
- 8 oz burrata or fresh mozzarella cheese Torn and served on top.
- 3 tbsp fresh chopped herbs – basil, dill, mint, thyme Feel free to mix up the herbs.
- 7-8 pieces borage flowers (if available)
Seasoning
- to taste Salt and pepper
- pinch sea salt
Method
Preparation
- Blanch the peas and set them aside for later use.
- Bring a large pot of water to a boil over high heat.
- In a large sauté pan, heat olive oil and 1 tbsp of butter over medium heat.
- Add the diced onions to the pan and sauté for 5-7 minutes or until they are translucent.
- Add the chopped garlic and sauté for an additional 30 seconds, then remove from heat.
- Add the juice of ½ lemon to the pan. Stir, cover, and let it sit.
Cooking
- Add 2 tbsp of kosher salt to the boiling water.
- If using fresh pasta, add it to the boiling water and cook for 2-3 minutes. If using dry pasta, cook two minutes shorter than the package instructions.
- While the pasta is boiling, build your sauce by adding 2 tbsp of butter to the onions and garlic, heating over medium.
- Right before you transfer the pasta from the pot to the sauté pan, ladle ½ cup of pasta water into the pan and stir to combine.
- Add the pasta to the sauté pan and stir to coat it with the sauce.
- Add the remaining 2 tbsp of butter, another ½ cup of pasta water, and the juice of half a lemon into the pan. Stir to incorporate.
- Remove the pasta from heat. Slowly add the parmesan cheese while stirring.
- Finally, stir in the chopped herbs, blanched peas, and fresh cracked black pepper.
Serving
- Tear the fresh burrata and place it on top of the pasta.
- Garnish with lemon zest, any remaining herbs, and a pinch of sea salt.
- Serve immediately.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 900mgFiber: 5gSugar: 3g
Notes
Store any leftovers in an airtight container in the refrigerator for up to two days. When reheating, add a splash of water or olive oil to loosen the pasta.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!