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Lunch / Dinner

Spring Orecchiette with Burrata

Pasta and spring veggies are meant to be enjoyed together. Here, fresh English peas and sugar snaps peas are combined with the refreshing flavors of lemon and dill for the perfect Spring Orecchiette pasta. Burrata torn on top just seals the deal.


6 servings

Total Time

30 minutes

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Cook orecchiette in a pot of boiling salted water according to package directions.

Add English peas and snap peas during the last minute of cooking. Reserve ½ cup pasta water, then drain orecchiette and peas.

Meanwhile, cook pancetta in oil in a sauté pan over medium heat, stirring occasionally, until crisp, about 5 minutes. Drain all but 1 Tbsp. drippings from pan; add shallots and cook until softened, 34 minutes. Stir in orecchiette.

Whisk together eggs; gradually whisk in 3 Tbsp. reserved pasta water to temper eggs.

Off heat, add egg mixture to orecchiette, stirring, until sauce thickens. Stir in ½ cup Parmesan, dill, zest, and lemon juice; add more pasta water to reach desired consistency and season with salt and pepper.

Transfer orecchiette to a serving dish and top with Parmesan, dill, and burrata.

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