8 ounces pasta of choice (we used ditalini) 3 tbsp olive oil, divided 1 cup finely chopped leeks 2 tsp minced garlic 12 oz fresh or frozen peas (2 ½ cups), divided 1 tbsp finely chopped mint 2 tbsp finely chopped dill 1 tsp lemon zest 1 tsp salt ¼ tsp ground black pepper to taste 1 cup chicken or vegetable broth 1 tbsp freshly squeezed lemon juice 1/4 cup grated parmesan For topping (optional): 8 oz burrata, olive oil, more lemon zest, pea shoots, red pepper flakes Cook pasta according to package directions in salted water. Reserve ~1 cup of pasta water in case you need to use it in the sauce. Drain pasta. Add 2 tbsp olive oil to a skillet over medium heat. Add leeks and sauté for 4-5 minutes, until softened. Add garlic and cook for additional 2-3 minutes. Add one cup of the peas, mint, dill, lemon zest, salt, and pepper to the leek mixture. Stir well and cook for 6-7 minutes, until vegetables are softened. Add pea and leek mixture to a blender with the broth and lemon juice. Blend until smooth and creamy. Add 1 tbsp oil to the same skillet with remaining peas and sauté for 5 minutes, until softened. Add the cooked pasta, pea sauce and parmesan to the skillet and remove from heat. Stir well and add in a few tbsp reserved pasta water if needed to thin out the sauce. Top with burrata & optional garnishes.
2 cups arugula 2 cups fresh cantaloupe balls (or cubes) ~2 oz (~4 slices) prosciutto 6-8 oz burrata 2 tbsp fresh basil, finely chopped Good quality olive oil Good quality balsamic reduction Flaky salt and black pepper
Instructions
Use a melon baller to make melon balls. Alternatively, dice the melon into ½-1” cubes. To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy. Repeat, then let the prosciutto cool before roughly chopping. Arrange the salad on a platter: start with a bed of arugula, then melon balls, burrata, crispy prosciutto and basil. Top with a good drizzle of olive oil and balsamic glaze and season with flaky salt and pepper to taste.
5 oz (1 small box) arugula, baby kale or spinach 1 grapefruit 2 cara cara or navel oranges 3 small or 2 large blood oranges 3-4 clementines or tangerines 8 oz burrata, torn into smaller pieces 1/3 cup pomegranate arils 1/4 cup finely chopped pistachios 2 tbsp finely chopped mint Olive oil Pomegranate molasses or balsamic glaze Salt & pepper Here’s how to prepare all of the citrus: Slice off both ends. Place flat side down on a cutting board and use a knife to cut off the peel and pith. Once all of the pith is removed, slice into thin rounds. Assemble the salad on a large platter with the arugula, citrus slices, burrata (make sure to spread it out so each section has some), pomegranate, pistachios and mint. Drizzle generously with olive oil, pomegranate molasses or balsamic glaze, and season with salt and pepper to taste.
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BURRATA PEA PASTA (4 servings) 🫛
8 ounces pasta of choice (we used ditalini)
3 tbsp olive oil, divided
1 cup finely chopped leeks
2 tsp minced garlic
12 oz fresh or frozen peas (2 ½ cups), divided
1 tbsp finely chopped mint
2 tbsp finely chopped dill
1 tsp lemon zest
1 tsp salt
¼ tsp ground black pepper to taste
1 cup chicken or vegetable broth
1 tbsp freshly squeezed lemon juice
1/4 cup grated parmesan
For topping (optional): 8 oz burrata, olive oil, more lemon zest, pea shoots, red pepper flakes
Cook pasta according to package directions in salted water. Reserve ~1 cup of pasta water in case you need to use it in the sauce. Drain pasta.
Add 2 tbsp olive oil to a skillet over medium heat. Add leeks and sauté for 4-5 minutes, until softened. Add garlic and cook for additional 2-3 minutes.
Add one cup of the peas, mint, dill, lemon zest, salt, and pepper to the leek mixture. Stir well and cook for 6-7 minutes, until vegetables are softened.
Add pea and leek mixture to a blender with the broth and lemon juice. Blend until smooth and creamy.
Add 1 tbsp oil to the same skillet with remaining peas and sauté for 5 minutes, until softened.
Add the cooked pasta, pea sauce and parmesan to the skillet and remove from heat. Stir well and add in a few tbsp reserved pasta water if needed to thin out the sauce.
Top with burrata & optional garnishes.
Melon, Burrata & Crispy Prosciutto Salad Recipe 🥗
Ingredients
2 cups arugula
2 cups fresh cantaloupe balls (or cubes)
~2 oz (~4 slices) prosciutto
6-8 oz burrata
2 tbsp fresh basil, finely chopped
Good quality olive oil
Good quality balsamic reduction
Flaky salt and black pepper
Instructions
Use a melon baller to make melon balls. Alternatively, dice the melon into ½-1” cubes.
To crisp up the prosciutto, heat a skillet over medium heat. Add 2-3 slices of prosciutto to the pan and lay flat. Let it crisp up for 1-2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy.
Repeat, then let the prosciutto cool before roughly chopping.
Arrange the salad on a platter: start with a bed of arugula, then melon balls, burrata, crispy prosciutto and basil. Top with a good drizzle of olive oil and balsamic glaze and season with flaky salt and pepper to taste.
CITRUS BURRATA SALAD 🥗🍊
Serves 6-8
5 oz (1 small box) arugula, baby kale or spinach
1 grapefruit
2 cara cara or navel oranges
3 small or 2 large blood oranges
3-4 clementines or tangerines
8 oz burrata, torn into smaller pieces
1/3 cup pomegranate arils
1/4 cup finely chopped pistachios
2 tbsp finely chopped mint
Olive oil
Pomegranate molasses or balsamic glaze
Salt & pepper
Here’s how to prepare all of the citrus: Slice off both ends. Place flat side down on a cutting board and use a knife to cut off the peel and pith. Once all of the pith is removed, slice into thin rounds.
Assemble the salad on a large platter with the arugula, citrus slices, burrata (make sure to spread it out so each section has some), pomegranate, pistachios and mint.
Drizzle generously with olive oil, pomegranate molasses or balsamic glaze, and season with salt and pepper to taste.
Nice ❤