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.
In the bowl, the tiny round pasta rolls under the fork, still warm, coated in a bright green oil—not the pale green of a too-tame salad, but the intense green of a June garden. Peas slide in, firm to the bite. The burrata sits in the center, white as fresh milk, waiting to be pierced and spill over everything. It smells of fresh herbs, just a hint of garlic, and that citrusy edge that makes you want to dive in.
Why you’ll love this recipe
Ingredient Notes
Everything you need for this summer dish: pearl pasta, fresh peas, creamy burrata, and fresh herbs.
- 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.
- Arugula : It goes in raw at the end, mixed with the still-warm pasta. It wilts slightly from the heat—just enough to blend in without disappearing. Its peppery note balances the natural sweetness of the peas.
The Green Oil: The Game-Changer
This is the part everyone overlooks, yet it’s the simplest. In a small blender, add olive oil, basil, parsley, one minced garlic clove, and the juice of half a lemon. Blend. In twenty seconds, the color turns bright green—almost electric, as if the herbs exploded in the glass. The smell is striking: fresh herbs, a hint of sharp garlic, and a citrusy undertone that wakes everything up. Season well, taste, adjust. This oil will carry the entire dish.
Parallel Cooking: Two Pots, No Stress
Start both pots at the same time—one for the pearl pasta, one for the peas, both in salted boiling water as salty as the sea. Eight minutes for the pasta, eight minutes for the peas. While they bubble away, prepare your green oil. When the peas are cooked, they go from a dull pale green to a bright, almost translucent green—that’s when they’re perfect, not before. Drain the pasta but don’t rinse it. Ever.
Assembly: The Turning Point
Mix the still-warm pearl pasta with the peas, arugula, and all the green oil. Be generous—this is really not the time to be shy with the oil. The arugula wilts slightly from the heat, which is exactly what we want. Divide into bowls. Then place the burrata on top, whole, in the center—don’t cut it. Let people pierce it themselves at the table. The cream flows slowly, white and dense, mingling with the green oil like an improvised sauce you didn’t have to make.
Tips & Tricks
- Never rinse pasta after cooking—the surface starch helps the oil cling. Rinsed pasta is slippery, and nothing really sticks to it.
- Burrata should always be at room temperature when you place it. Cold from the fridge, it’s rubbery and its creamy heart doesn’t flow well—take it out 20 minutes before.
- Green oil keeps for two days in the fridge in a sealed jar. It’s great on grilled toast, as a quick vinaigrette, or to jazz up scrambled eggs the next morning.
Can I replace burrata with mozzarella?
Technically yes, but the result is completely different. Burrata has a liquid cream heart—stracciatella—that flows over the hot pasta and acts as a natural sauce. Mozzarella stays firm and doesn’t provide that creaminess. If you really have no choice, opt for very fresh buffalo mozzarella; it’s the least disappointing compromise.
Fresh or frozen peas—does it really make a difference?
Fresh peas have slightly better sweetness and texture, especially in season (May-July). But frozen ones work very well—they’re typically harvested and frozen within hours, preserving their flavor. Absolutely avoid canned peas: too soft, they mash and disappear into the dish.
How do I store leftovers?
Without the burrata, the pasta with green oil keeps for 2 days in the fridge in an airtight jar. When serving, let it come to room temperature (or gently reheat in a pan) before adding fresh burrata on top. Never store burrata already on the dish—once pierced, it doesn’t improve.
Can I prepare this dish in advance for a dinner party?
Yes, and it’s even a good idea. Prepare the pasta, peas, and green oil up to 4 hours ahead. Keep everything at room temperature if serving that evening, or in the fridge if for the next day. Add the arugula and burrata only when you’re about to sit down.
If I can’t find pearl pasta, what can I use instead?
Risoni (orzo) is the best substitute—same short shape, same texture. Small stars or ditalini also work well. Avoid long pasta like spaghetti: the idea is to have small pasta that intimately mixes with the peas and green oil.
Should this dish be served hot, warm, or cold?
Warm is the sweet spot. The still-hot pasta allows the burrata to start melting slightly as soon as it’s placed on top. Cold also works great as a summer salad version. Hot from the oven—no, that doesn’t really make sense for this type of dish.
Pearl Pasta with Peas and Burrata
Italian
Main Course
Small pearl pasta coated in a fresh herb green oil, mixed with peas and arugula, topped with creamy burrata. Ready in 23 minutes.
Ingredients
- 200g pearl pasta (e.g., AlpinaSavoie)
- 250g peas (fresh or frozen)
- 40g arugula
- 2 small burrata (125g each)
- 60ml olive oil (4 tablespoons)
- 15g fresh basil leaves (a generous handful)
- 10g flat-leaf parsley leaves
- 1 garlic clove
- ½ lemon (juice)
- salt
Instructions
- 1Bring two pots of water to a boil and salt generously.
- 2Cook pearl pasta for 8 minutes in the first pot, and peas for 8 minutes in the second, simultaneously.
- 3While cooking, prepare the green oil: blend olive oil, basil, parsley, minced garlic, lemon juice, and salt until smooth and homogeneous.
- 4Drain pasta and peas. Do not rinse the pasta.
- 5In a large bowl, mix the still-warm pearl pasta with peas, arugula, and all the green oil.
- 6Divide into bowls and place a whole burrata in the center of each. Serve immediately.
Notes
• Storage: without burrata, the pasta with green oil keeps for 2 days in the fridge. Add fresh burrata when serving.
• Take burrata out of the fridge 20 minutes before serving—at room temperature, its creamy heart flows much better than cold burrata.
• Variation: add a few lightly toasted pine nuts for crunch, or lemon zest on top for extra freshness.
Nutrition Facts (per serving, estimated)
| 490 kcalCalories | 16gProtein | 44gCarbs | 27gFat |
