Pasta With Asparagus And Burrata

Name: Pasta With Asparagus And Burrata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6

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This springy pasta is full of fun texture and vibrant flavor. Creamy burrata, snappy asparagus, caramelized fennel, crunchy almonds and more make this one unforgettably tasty recipe.

Serve this at your next luncheon or dinner party alongside chicken or seafood!

Pasta with Asparagus and Burrata

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Image of Pasta With Asparagus And Burrata

Ingredients

3 tablespoon olive oil, plus more to serve
2 shallots, diced
2 medium fennel, trimmed, halved and thinly sliced or shaved
1 teaspoon Calabrian chili paste

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1 1/4 teaspoon kosher salt, divided, plus more for the pasta water
1 (1 pound) asparagus, trimmed and cut in to 1/2 inch pieces
1 pound short pasta, such as rigatoni or ziti rigati
1 cup freshly grated parmesan cheese
1 teaspoon lemon zest, from 1 lemon
1 tablespoon fresh lemon juice
1/2 cup finely chopped roasted almonds
2 (4 ounce) burrata cheese, torn into 1-inch pieces
Freshly cracked black pepper, optional

Instructions

Bring a large pot of water to boil over medium high heat. Season the water generously with salt. Add the pasta to the water and stir to prevent sticking. Allow the past to cook until just al dente, 8 to 10 minutes.
Meanwhile, heat a large skillet over medium high heat. Add the oil and heat an additional 30 seconds or until the oil moves freely in the pan. Add the shallots, fennel, Calabrian chili paste and 1/2 teaspoon salt. Cook, stirring often until the fennel has softened and is beginning to brown lightly, 3 to 4 minutes. Add the asparagus and remaining 3/4 teaspoon salt. Stir to combine. Cook, stirring occasionally, until the asparagus is tender, another 2 minutes.
Using a spider remove the pasta directly from the water to the pan with the vegetables, along with 1/2 cup of pasta water. Alternatively, you can drain the pasta reserving 1 cup of the pasta water. Sprinkle the parmesan cheese directly on the bare pasta and stir to combine. Stir in the lemon zest, lemon juice and chopped almonds, adding more pasta water as needed if the mixture gets too dry. There should be a light, slightly creamy sauce coating the pasta. Spoon into bowls. Scatter the burrata over the top, drizzle with more olive oil and finish with few grinds of black pepper if using.