Prosciutto and burrata were already a heavenly combination, but adding sweet spring peas elevates this pairing even more. Sliced sugar snap peas, cooked briefly with aromatics in olive oil, are mixed with toasted tortellini, fresh herbs, and lemon zest. Then, they’re topped with salty prosciutto and a creamy burrata ball. Despite the richness of the ingredients, the sweet green peas shine through, making this pasta perfect for spring.
Pan-frying the tortellini in butter gives them a beautiful golden brown color and a deliciously crispy texture, adding a contrast to the soft interior. To get the perfect pan-fried tortellini, slightly undercook them when boiling to prevent tearing when tossed in the hot pan.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Burrata, Pea, & Prosciutto Tortellini
Ingredients
- Kosher salt
- 12 ounces fresh or frozen cheese tortellini
- 2 tablespoons extra-virgin olive oil divided
- 1 shallot chopped
- 2 cloves garlic sliced
- 3/4 cup fresh or frozen petite peas about 3 1/2 ounces
- 3/4 cup sliced sugar snap peas about 3 ounces
- 3 tablespoons unsalted butter
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 2 ounces prosciutto torn into bite-sized pieces
- 4 ounces burrata
- Crushed red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the tortellini and 1 tablespoon of oil. Cook until very al dente, about 1 minute less than package instructions. Drain.
- Step 2: In a large skillet over medium heat, heat the remaining 1 tablespoon of oil. Add the shallot, season with a pinch of salt, and cook until softened, about 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Then, add petite peas and sugar snap peas, cooking until just heated through, about 2 to 3 minutes. Transfer the pea mixture to a medium bowl.
- Step 3: In the same skillet over medium heat, melt the butter. Add tortellini, tossing to coat in butter. Cook until golden brown and al dente, about 5 to 6 minutes.
- Step 4: Reduce the heat to low, return the pea mixture to the pan, and toss with tortellini. Stir in basil, mint, tarragon, lemon juice, and a pinch of salt.
- Step 5: Spoon the tortellini onto a platter. Top with lemon zest, prosciutto, burrata, and red pepper flakes.