Pasta with Pea Pods (Pasta con Baccelli di Piselli)
This fresh and vibrant pasta dish combines the sweet taste of pea pods with the richness of creamy burrata, tender peppers, and earthy basil. A perfect choice for a spring-inspired meal, this recipe delivers a satisfying balance of textures and flavors. It’s light, yet indulgent, making it perfect for a family meal or a special dinner with friends. Let’s dive into the steps of preparing this delicious dish.
Category: Main Courses
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilli (whole grain) | 320g |
| Fresh peas (with pods) | 1kg |
| Red bell pepper | 1 |
| Burrata cheese | 100g |
| Shallot | 1 |
| White wine | 30g |
| Fresh cream (liquid) | 10g |
| Fresh basil | 6 leaves |
| Water | as needed |
| Extra virgin olive oil | as needed |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions:
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Preheat the oven to 240°C (464°F) with the fan on. This will help roast the red pepper and bring out its natural sweetness.
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Prepare the pea pods: Wash the pea pods thoroughly, then remove the peas from their pods. Set the peas aside. Keep the pods, as they will be used to create a flavorful base for the sauce.
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Sauté the shallot: In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Peel and finely chop the shallot, then add it to the pan. Cook for a few minutes until softened, stirring occasionally.
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Cook the pea pods: While the shallot is cooking, place the pea pods in a deep saucepan. Add the basil leaves, a pinch of salt, and a splash of water. Cover and cook over low heat for 15-20 minutes, allowing the flavors to meld and the pods to soften.
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Prepare the bell pepper: Wash and dry the red bell pepper. Place it on a baking tray lined with parchment paper. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 20 minutes, until the skin is charred and blistered.
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Prepare the sauce: Once the pea pods are cooked, transfer them to a fine sieve and press them through, creating a creamy puree. Discard the skins. Add the fresh cream to the resulting puree, and set it aside.
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Peel the roasted pepper: After the pepper has roasted, remove it from the oven. Let it cool slightly, then peel off the skin, remove the seeds, and slice the pepper into thin strips.
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Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package instructions until al dente. Drain, reserving some of the pasta cooking water.
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Combine the ingredients: Once the pasta is ready, return the pan with the shallot to the heat. Add the roasted pepper strips and the peas. Season with black pepper and a bit of pasta cooking water to help bring the sauce together. Stir well to combine, ensuring the pasta is evenly coated with the pea pods and pepper mixture.
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Finish the dish: Serve the creamy pea pod puree in bowls. Top with the pasta mixture, and add a spoonful of burrata on top for an extra creamy touch. Drizzle with a little olive oil, and finish with a generous crack of black pepper.
Tips for Success:
- Burrata: Burrata cheese melts beautifully when mixed with the hot pasta, adding richness and creaminess. If you can’t find burrata, fresh mozzarella is a good alternative.
- Seasoning: The key to this dish is balancing the natural sweetness of the peas and the roasted pepper with the creaminess of the burrata and the fresh herbs. Taste and adjust the seasoning as needed.
- Vegan Option: For a dairy-free alternative, substitute the burrata with a plant-based cheese and use a non-dairy cream for the pea puree.
Enjoy your Pasta with Pea Pods, an elegant, light, and full-flavored dish that’s perfect for a variety of occasions!
