My favorite thing to do for dinner is to throw together a quick pasta and top it with some creamy decadent burrata. Because fresh cheese always makes everything better. This spring pea pasta with burrata and prosciutto has a few of my favorite ingredients all combined into one creamy pasta dish. Perfect for a weeknight.

Ingredients for prosciutto burrata pasta

To make this dish extra fun, I decided to use a fun pasta shape. This pasta is called fusilli lunghi bucati. What a beautiful name! This is a 100% durum wheat pasta made in the traditional way, using a bronze press to make the best texture possible. This texture absorbs any sauces, oils, spices, and toppings that you may add to it. And makes the best chewy pasta noodle for all your pasta dreams.

There are many great pasta and pea recipes because in the spring it is so nice to eat those first green spring peas, and in the winter, the frozen ones are not so bad either For this recipe you can use either, just remember that frozen peas will add some liquid to your dish. While these fresh ones are crunchy and sweet, ready to be eaten. These are my favorite summer treat and I used to go to the pea and vegetable beds and eat them straight from the pea plant itself. I would stuff my pockets with them and then just snack on them like candy. This green pea pasta is like an ode to my childhood self.

The secret behind creamy pasta sauces without making any actual sauce is to reserve some pasta water from cooking and mix with your pasta and some butter that has been molten on the pan. Butter and the starchy pasta water will make into a silky sauce that will coat the pasta and make everything creamy. This spring pea pasta with burrata and prosciutto couldn’t be any easier, because it also has a pan butter sauce.

Prosciutto and burrata have been lifelong companions and lived on antipasto platters, grazing tables, and on bruschettas and salads. It is one of those combinations that just work. Burrata Italiana would traditionally be made from either buffalo or cow’s milk. Since I would have to go across the whole city in order to get the buffalo milk one, I just got cow’s milk burrata from my local grocery store.

How do you eat burrata?

Serve it on its own or on top of pasta, pizza, or a salad and break apart just before consuming.

If you are looking for more burrata recipes, try these:

I am such a huge burrata fan because unlike cream, more matured, and aged cheeses, burrata does not make me feel heavy or bloated. It can be paired with a lot of stuff.