Pea & Pistachio Pesto Pasta

While you prepare the pea and pistachio pesto, bring your pasta water to a boil & cook the Spaghetti (1 lb) until al dente (follow package directions).

Begin by blanching the Green Peas (3 cups) 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.

Add the chilled peas, Unsalted Pistachios (4 Tbsp), Fresh Mint Leaves (4 Tbsp), Garlic (1 clove), Olive Oil (1/3 cup), 1 Tbsp of juice and 1 tsp zest of the Lemon (1), and Parmesan Cheese (4 Tbsp). Pulse in the food processor until ingredients are well combined, but not smooth - you want the pesto to have a bit of texture.

Taste the pesto for seasoning, add Salt (to taste) and Ground Black Pepper (to taste) as necessary. Set it aside.

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.

Cook over medium heat, continuously stirring until a creamy texture is achieved. This usually takes about 5 minutes.

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!