Spaghettini with Pesto Peas, Burrata, and Prosciutto

by Carly Cerniglia



This delicious spring pasta is packed full of beautiful green flavors. Snappy peas, bright pesto, salty prosciutto, and creamy burrata bring this dish to the next level. A simple meal to make, this dish is sure to brighten your winter blues. Burrata is a brilliant cheese made of fresh mozzarella stuffed with more torn mozzarella and fresh cream. These little bundles of joy are a perfect addition to warm pasta. A toasty baguette helps scoop up the creamy center, and top it all off with a piece of prosciutto. A perfect way to welcome spring!



2 cloves garlic, finely chopped

2 small shallots, one finely chopped, one thinly sliced

2 tablespoons good butter

1 tablespoon olive oil

5 ounces block parmesan

½ pound pasta (I used spaghettini)

2 egg yolks

2 burrata 

¼ pound prosciutto, torn, save 1 piece 

1 heaping tablespoon pesto

10 ounces fresh English peas (shelled weight) 

Salt and pepper to taste

A crusty baguette


Bring a large pot of salted water to a boil. Meanwhile, chunk parmesan and pulse in a food processor until grated. In a large saucepan, heat olive oil, shallots, and one slice of prosciutto. Cook until shallots are softened. Transfer shallots to a medium-sized bowl. Add butter to the pan. Turn heat as low as possible. Gently sauté butter, the original slice of prosciutto, and garlic in the saucepan. Stir frequently until butter browns and garlic is slightly golden. Do not burn garlic. Remove from heat and remove prosciutto. 

Add pasta* to boiling water and cook for 10 minutes or until al dente. Using tongs, transfer pasta to saucepan. Toss in the butter mixture. Add ¾ cup of the pasta water to the pan. Whisk egg yolks and about a quarter cup of the parmesan cheese together. Add to the pasta. Toss to coat. Return to heat, as low as possible. Toss occasionally to bring sauce together, and season with salt, pepper, and more parmesan, if needed.  

Add peas to leftover pasta water. Cook for 90 seconds to 2 minutes. Remove and place in the bowl with shallots. Add pesto and stir to coat. Add a bit of olive oil if necessary. 

*use ½ pound of pasta for 2-4 servings, use 1 pound for 4-6+ without needing to adjust the recipe.

To assemble: 

Place pasta on a serving dish. Top with warm peas, torn prosciutto, one full burrata, leftover parmesan to your liking, and tear the remaining burrata into pieces. Sprinkle generously with black pepper and enjoy with a crusty baguette.