Spring Pea Pasta with Burrata
Ingredients
- 1 pound fresh shelled spring peas
- 1 pound small tube-shaped pasta
- 1/2 cup olive oil
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 1 teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 2 tablespoons fresh mint
- 1 lemon, juiced and zested
- 1 cup Parmesan cheese
- 1 6-ounce ball burrata cheese
- Kosher salt and freshly cracked black pepper to taste
- Small handful of pea tendrils to garnish
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