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 (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
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.
Taste the pesto for seasoning, add
Salt (to taste)
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!