This is the kind of recipe that walks into your life on a summer Wednesday evening and never leaves. Twenty-three minutes, two pots, and you end up with something that looks like what you’d order at a beach restaurant at noon. Pearl pasta with peas and burrata—that’s it.
Ingredients :
- Pearl Pasta — Very small round pasta, slightly larger than a couscous grain. Alpina Savoie makes a great one, in the Italian or organic section. If you can’t find them, small stars or risoni work. Aim for pasta that clings to the green oil and rolls under the fork.
- Burrata — Not mozzarella, really not. Burrata has a creamy heart—stracciatella—that flows as soon as you cut it. That makes all the difference. Choose fresh, from the cheese counter, not the canned kind from the ambient section. Two small for four people is the right amount.
- Peas — Fresh is better. Frozen works great—let’s be honest, that’s what most people do. Avoid canned; they’re too soft. They need a slight resistance to the tooth, or they vanish into the dish without a trace.
- Olive Oil — It’s the base of the green oil, so it really counts. You don’t need a competition-worthy oil, but pick something with flavor. A mild fruity oil, not too bitter, so it doesn’t overwhelm the fresh herbs.
