Spring Pea Pasta with Burrata and Ham

Name: Spring Pea Pasta with Burrata and Ham
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 oz. spaghetti; 1 tsp. chicken bouillon base (we used Better Than Bouillon); 2 leeks, white and light green parts only; 1 tbsp. olive oil, plus more for serving; 2 tbsp. unsalted butter, divided; Kosher salt and pepper; 2 cloves garlic, finely chopped; 1/2 c. dry white wine; 1 1 1/4-inch-thick slice deli or leftover ham (4 oz), cut into thin strips; 1 1/2 tsp. grated lemon zest plus 1 1/2 tablespoon lemon juice; 3/4 c. finely grated Pecorino Romano cheese, plus more for serving; 1 1/2 c. sweet peas, thawed if frozen; 1/2 c. flat-leaf parsley leaves, chopped; 4 oz. burrata, torn

Perfect for using up Easter leftovers.

By Joy ChoPublished: Feb 26, 2025

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mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

677

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This variation on “straw and hay” pasta combines thickly sliced deli ham (or any leftover holiday ham!) with fresh pops of sweet peas. Instead of heavy cream we opted for luxurious burrata to really take this dish over the top.

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Ingredients

12 oz.
spaghetti
1 tsp.
chicken bouillon base (we used Better Than Bouillon)
2
leeks, white and light green parts only
1 Tbsp.
olive oil, plus more for serving
2 Tbsp.
unsalted butter, divided
Kosher salt and pepper
2
cloves garlic, finely chopped
1/2 cup
dry white wine
1
1 1/4-inch-thick slice deli or leftover ham (4 oz), cut into thin strips
1 1/2 tsp.
grated lemon zest plus 1 1/2 tablespoon lemon juice
3/4 cup
finely grated Pecorino Romano cheese, plus more for serving
1 1/2 cups
sweet peas, thawed if frozen
1/2 cup
flat-leaf parsley leaves, chopped
4 oz.
burrata, torn

Directions

1. Step 1Cook pasta per package. directions. Remove 1 cup cooking water in liquid measuring cup and stir in chicken bouillon base until dissolved; set aside. Drain pasta.
2. Step 2Meanwhile, remove and discard outer parts from leeks, halve lengthwise and slice crosswise 1/4 inch thick. Heat oil and 1 tablespoon butter in large skillet on medium until butter melts. Add leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in garlic and cook 1 minute more.
3. Step 3Add wine and simmer until mostly evaporated, 1 to 2 minutes. Stir in ham. Add pasta, lemon zest, and lemon juice and toss to combine, then add pecorino and reserved bouillon mixture in increments, tossing constantly and vigorously, until sauce forms to coat pasta.
4. Step 4Add peas, parsley, and remaining tablespoon butter and toss to combine. Transfer pasta to platter and top with burrata. Serve drizzled with oil and sprinkled with cracked pepper if desired.

NUTRITIONAL INFORMATION (per serving): About 677 calories, 23.5 g fat (11 g saturated), 63 mg cholesterol, 1,148 mg sodium, 84 g carbohydrate, 5 g fiber, 8 g sugar (0 g added sugar), 32 g protein

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