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Spring Orecchiette Pasta with Burrata

Ingredients

• 16 oz Orecchiette pasta
• 4 Quarts of water (16 cups)
• 2 tablespoons Salt
• 2 cups peas (Trader Joes often carries fresh shucked peas) or use frozen peas
• 2 cups snow peas or sugar peas
• 1 cup asparagus tips (optional)
• ——-
• 1 tablespoon olive oil
• 1 onion- diced
• 4 garlic cloves, rough chopped
• 8–12 oz mushrooms sliced or quartered -cremini, shiitake, buttons or morels
• 2 cups wilting greens- dandelion, arugula, chard, spinach – chopped
• generous pinch salt
• cracked pepper
• 2 Eggs, whisked
• ½ cup parmesan or pecorino
• 1 ball burrata cheese- optional
• lemon zest from one small lemon
• 1/4–1/2 cup fresh chopped herbs- mint, basil, dill, or Italian Parsley or a blend.

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