Cooking Instructions
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Step 1
While you prepare the pea and pistachio pesto, bring your pasta water to a boil & cook the
Spaghetti (455 g)
until al dente (follow package directions).
Step 2
Begin by blanching the
Green Peas (455 g)
in boiling water for 2 minutes and then moving to them to an ice bath to chill & remove the peas from the water once chilled.
Step 3
Add the chilled peas,
Unsalted Pistachios (30 g)
,
Fresh Mint Leaves (6 g)
,
Garlic (1 clove)
,
Olive Oil (80 mL)
, 1 Tbsp of juice and 1 tsp zest of the
Lemon (1)
, and
Parmesan Cheese (20 g)
. Pulse in the food processor until ingredients are well combined, but not smooth - you want the pesto to have a bit of texture.
Step 4
Taste the pesto for seasoning, add
Salt (to taste)
and
Ground Black Pepper (to taste)
as necessary. Set it aside.
Step 5
Once the pasta is done, reserve 1 cup of the pasta water and add the cooked spaghetti to a large saucepan along with 2 cups of the prepared pea and pistachio pesto and the 1 cup of reserved pasta water.
Step 6
Cook over medium heat, continuously stirring until a creamy texture is achieved. This usually takes about 5 minutes.
Step 7
Portion the pasta between four plates. Top each plate of pasta with a ball of
Burrata Cheese (4)
, (I like to break the burrata open a bit), drizzle with
Extra-Virgin Olive Oil (to taste)
, sprinkle with additional lemon zest and serve!
