Spring Orecchiette Pasta With Asparagus, Mushroom and Peas

Step 1

Cook the pasta:

Step 2

Bring a large pot of generously salted water to a boil

Step 3

When water comes to a boil, add pasta

Step 4

Cook to al dente, about 7 minutes (see directions on package)

Step 5

During the last minute of cooking the pasta, add the fresh peas, snow peas and asparagus tips to the boiling pasta

Step 6

Turn the heat up to high and quickly blanch for one minute

Step 7

Drain the pasta and veggies (reserving 1 cup hot pasta water)

Step 8

Do not rinse

Step 9

Return to the pot, turn heat off

Step 10

While the pasta is cooking:

Step 11

In a skillet, add oil

Step 12

Heat oil over medium heat

Step 13

Add onion

Step 14

Sauté the onion until tender and fragrant, 3-4 minutes

Step 15

Add mushrooms

Step 16

Saute until golden and tender

Step 17

Add a pinch salt and pepper

Step 18

Add greens

Step 19

Sauté, stirring often until just wilted

Step 20

Set pan aside

Step 21

Whisk two eggs in a small bowl

Step 22

Set aside

Step 23

Temper the eggs

Step 24

Once the pasta is drained and back in the pot, gradually whisk in 3 tablespoons of the reserved hot pasta water, one tablespoon at a time into the eggs, to temper the eggs (to warm them up)

Step 25

Stir well/combine: pour tempered eggs over the pasta and with a big wood spoon, gently stir to coat the pasta

Step 26

Stir in the mushrooms, half of the lemon zest and 1/2 the herbs, cracked pepper and parmesan, adding more hot pasta water as needed to loosen the pasta, and make it a little “saucy”

Step 27

You don’t want it dry

Step 28

Taste and adjust salt and pepper to your liking

Step 29

Place on a platter or bowl and sprinkle with remaining herbs, lemon zest

Step 30

Dot with dollops of burrata cheese

Step 31

Serve immediately!