About the Recipe
Spring and summer is such a great time to source local veggies and make all kinds of pastas. This recipe contains the brightness of mint and lemon yet creates a wonderful umami taste. While a simple dish to prepare it is elegant and silky. Serve as a primi dish with fish to follow or as a main course for a lovely lunch.
½ cup freshly shelled peas
2 tbl Butter
½ tbl white miso
Juice and Zest of 1 Meyer Lemon
2 tbl fresh mint, torn roughly plus more for garnish
½ cup freshly grated parmesan cheese, plus more for serving
1lb dried Etto Conchiglie Pasta
2 Burratas, sliced in half
2 tbl good quality extra virgin olive oil
Aleppo pepper, for serving
Bring 4 quarts of salted water to a boil. Blanch freshly shelled peas in salted water for 1-2 minutes (reserve water for cooking pasta) and chill in an ice bath.
Cook pasta in 4 quarts of salted water to al dente. Drain reserving about a cup of starchy water.
Add about a cup of the starchy pasta water to a skillet over medium high heat, add a knob of butter and half a tablespoon of white miso and cook, whisking continuously, until butter is melted and miso is dissolved. Add peas to skillet and cook until heated. Then add the pasta, the lemon juice and zest, and mint
Remove skillet from heat, add grated parmesan and stir until well combined, adding additional pasta water if needed to create a silky sauce. Top each serving with half of a burrata, olive oil, Aleppo pepper, and more mint leaves
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