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 (1 pound) until al dente (follow package directions).
Step 2
Begin by blanching the Green Peas (1 pound) 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 (1/4 cup), Fresh Mint Leaves (1/4 cup), Garlic (1 clove), Olive Oil (1/3 cup), 1 Tbsp of juice and 1 tsp zest of the Lemon (1), and Parmesan Cheese (1/4 cup). 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!
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