I’m in love with this hella simple yet super interesting pasta dish. Let me break it down for you:

Plant-based garlic + pea pasta = all the flavor with none of the guilt
Sweet-and-spicy Calabrian peppers kick up the heat
Golden brown garlic and shallots pack a punch
Luxurious burrata cheese adds needed creaminess
Lemon juice and peas incorporate brightness and zet

And it all comes together in 30 minutes or less! Prepare to devour a big bowlful.

INGREDIENTS

1 lb. pasta of choice (we used Al Dente Pasta Company’s Plant-Based Green Pea & Wild Garlic pasta)
4 T. butter
5 garlic cloves, minced
1 shallot, minced
2 T. crushed Calabrian chilis in oil (add more or less depending on your heat preferences)
2 T. honey
2 oz. bag of frozen peas, thawed
Juice of half a lemon
Burrata cheese, torn into chunks (the amount used per dish is up to you)
Pine nuts, chopped chives and shredded Parmesan, to garnish
Salt & freshly cracked black pepper, to taste

STEPS

1) Bring a large pot of salted water to a boil. Add the pasta, but don’t cook it all the way — you’ll want it to be slightly soft but still retain a good bite. Drain the pasta, making sure to reserve the pasta water. While the pasta is cooking, thaw the frozen peas in the microwave.

2) Add two tablespoons butter to a large pot or Dutch oven over medium-high heat. Once melted, add the shallot and garlic and cook, stirring frequently, for about a minute.

3) Add the Calabrian chilis and honey. Stir to combine, then pour in 3/4 c. of the reserved pasta water.

4) Increase the heat until the mixture starts to bubble. Lightly simmer for a couples of minutes until the liquid is slightly reduced.

5) Add the drained pasta. Allow the pasta to soak up the sauce and become fully cooked, about two minutes.

6) Stir in the peas and the remaining two tablespoons of butter. Continue to stir the pasta and add in the lemon juice. Season well with salt and lots of freshly cracked black pepper.

7) Remove the pasta from the heat. Scoop some of the pasta into a bowl and tear a few pieces of burrata cheese to place on top. Add a second scoop of pasta onto the burrata, then sprinkle with pine nuts. Finally, finish the dish with more buratta, chopped chives and shredded Parmesan cheese.