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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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