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Spring Vegetable Orecchiette with Chanterelles & Burrata
Ingredients
- 1/2 pound Orecchiette
- 1 cup fresh peas
- 1 cup sugar snap or snow peas, cut into pieces
- 1/2 bunch asparagus, ends snapped off and discarded and then cut into pieces
- 1/2 Vidalia onion, diced
- 4 oz. dried Chanterelle mushrooms, reconstituted in warm water for 30 minutes
- 1 handful of baby arugula
- Extra virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 egg
- 1/4 cup Parmesan, grated
- 4 oz. ball of Burrata cheese*
- Zest from 1 lemon
- 2 T. fresh mint, chiffonade
Instructions
- Boil Orecchiette in well salted water. Add all peas and asparagus about 1 minute before pasta is al dente. Reserve a little pasta water and drain. Do not rinse.
- In a sauté pan, heat a touch of oil over medium high heat. Add onion and sauté until translucent. Add Chanterelle mushrooms and turn heat down to medium and sauté for a few minutes. Add a pinch of salt and pepper. Add arugula and mix until wilted. Add pasta and vegetables.
- Whisk egg in a small bowl and then stir in a touch of the hot pasta water to temper the egg.
- Pour egg over the pasta and gently stir to coat the pasta. Stir in freshly grated Parmesan, cracked pepper and more reserved pasta water as need to loosen the pasta.
- Place in a large bowl and sprinkle with mint chiffonade, lemon zest and remaining Parmesan. Season with salt to taste. Dot with dollops of hand-torn Burrata cheese.
- Enjoy!
Notes
- *At Marcel's, we stock DiStefano's fabulous Burrata alla panna.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/