Easy Pea Recipes Spring Pea Pasta With Burrata Food

PEA & BURRATA SALAD WITH PRESERVED LEMON SALSA

Steps:

• Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.
• Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.
• To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.
• Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves - the burrata will dress the peas with its creaminess and the dressing will cut through the richness.