Spring Pea and Garden Herb Fettuccine

Step 1

Blanch peas and set aside for later use

Step 2

Bring a large pot of water to a boil over high heat

Step 3

In a large sauté pan heat olive oil and 1 tbsp butter over medium heat

Step 4

Add onions to the pan and sauté 5-7 minutes or until translucent.

Step 5

Add garlic and sauté an additional 30 seconds.

Step 6

Remove from heat and add juice of ½ lemon. Stir, cover, and let sit.

Step 7

Chop herbs, grate parmesan, and place the remaining ingredients within arm’s reach next to the stovetop.

Step 8

Add tbsp salt to the pot of boiling water

Step 9

Add pasta and cook 2-3 minutes if using fresh pasta. If using dry, cook two minutes shorter than the package instructions.

Step 10

While the pasta is boiling, build your sauce by adding 2 tbsp butter to the onions and garlic and heating over medium.

Step 11

Right before you transfer the pasta from the pot to the sauté pan, ladle ½ cup of the pasta water to the pan and stir to combine.

Step 12

Add the pasta to the sauté pan and stir to coat with the sauce

Step 13

Add the last 2 tbsp butter, another ½ cup pasta water, and the juice of half a lemon to the pan. Stir to incorporate.

Step 14

Remove the pasta from heat. Slowly add parmesan cheese, stirring as you add

Step 15

Finally, stir in herbs, peas, and pepper

Step 16

Tear fresh burrata and place on top of the pasta

Step 17

Garnish with lemon zest, any remaining herbs, and sea salt