Spring Pea and Burrata Pasta with Just Enough Wines Rosé

Spring Pea and Burrata Pasta with Rosé
Spring on a plate! 🌿 Pair our new Spring Pea and Burrata Pasta recipe with the vibrant, refreshing notes of our canned Rosé. A symphony of fresh flavors awaits – sip and savor the essence of the season.



1 lb orecchiette pasta
2 C green peas, cooked
1 C asparagus, blanched and diced
1 lemon, juiced and zested
1 shallot, finely diced
3 cloves garlic, microplaned
3 T butter, unsalted
extra virgin olive oil
salt & pepper, to taste
1 burrata, ripped
fresh parsley, for garnish
½ C pasta water (optional)


To blanch the asparagus, bring a large salted pot of water to a boil. Add the asparagus whole and boil for around three minutes. Immediately remove the asparagus, and place in an ice bath or run it under cold water to stop the cooking. Once cooled, dice the asparagus and set aside.

Bring a large pot of salted water to a boil and cook the pasta according to packaged instructions. Save around half a cup of the pasta water before straining, and set aside.

While the pasta is cooking, heat a large sauce pan on medium to high heat with a drizzle of olive oil. Add the garlic and shallots and saute until translucent. Season with salt and pepper. Turn the heat down to medium low, then add the cooked peas, asparagus, lemon juice, and additional salt and pepper. Cook for around three minutes, then add the butter. Sauté until the butter is melted.

Once the sauce is cooked add the pasta, and mix until combined. If a thinner sauce is desired, add the pasta water. Plate onto desired serving bowl or platter and garnish with shredded burrata, lemon zest, fresh parsley, and a drizzle of olive oil.

Buon Appetito!

Created by Carneliancooks