Who else is desperately ready for spring? Even though it still feels like winter on the east coast I can't wait to create some delicious springtime meals! What better way to kick off the first week of spring than with a pasta salad dish that's light and refreshing. Made with ditalini pasta, peas, asparagus, burrata, and topped with basil and lemon zest. This recipe takes less than 30 mins to make and can be eaten warm or cold.
Hope you love it! xo
ingredients
1.5 cups cooked ditalini pasta
1 shallot, diced
1 tbsp olive oil
1 tsp minced garlic
10 medium asparagus spears
1 cup peas
1/4 tsp sea salt
4 oz burrata
2 tbsp parmesan cheese
2 tsp lemon zest
basil leaves to garnish
recipe (makes 2 servings)
cook ditalini according to package instruction, set aside
heat a large pan over medium heat with olive oil
add minced garlic and shallot, cook for 3-5 mins until fragrant
while the shallots cook, cut the ends off of asparagus and chop each piece into 1/4" thick pieces
add chopped asparagus pan and cook for 5-8 mins
add sea salt and peas, and cook for another 3-5 mins
plate pasta first, then add asparagus and pea mixture, and lastly add burrata to the center of the pasta (I like to cut open the burrata and mix the cheese with the pasta for serving)
top with parmesan cheese, lemon zest, basil leaves, and enjoy!
prep time: 25 mins
nutrition per serving: 455 calories, 22g protein, 44g carbohydrate, 20g fat, 9g fiber, 637g sodium.
