About the recipe

Spring and summer is such a great time to source local veggies and make all kinds of pastas. This recipe contains the brightness of mint and lemon yet creates a wonderful umami taste. While a simple dish to prepare it is elegant and silky. Serve as a primi dish with fish to follow or as a main course for a lovely lunch.

Ingredients

[Sauce]

½ cup freshly shelled peas
2 tbl Butter
½ tbl white miso
juice and zest of 1 Meyer Lemon
2 tbl fresh mint, torn roughly plus more for garnish
½ cup freshly grated parmesan cheese, plus more for serving

[Pasta]

1lb dried Etto Conchiglie Pasta
2 Burratas, sliced in half
2 tbl good quality extra virgin olive oil
Aleppo pepper, for serving

Conchiglie pasta box

Preparation

Bring 4 quarts water to a boil with 1tbl kosher salt. Drop pasta in the boiling water and cook until al dente. Set a side about 1 cup of starchy pasta water, then drain pasta.
Melt butter in a large skillet over medium heat until foaming subsides and butter is just beginning to brown, then reduce to low heat. Add cooked pasta directly to the skillet with butter and immediately stir in the cheese. Add pasta water a little at a time as needed and cook gently over low heat for 30-60 seconds until a creamy consistency is reached. Season with salt to taste.
Divide into bowls and serve topped with more parmesan or pecorino romano.

Conchiglie with Spring Peas, Mint and Burrata

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