Spring pasta with Peas, Prosciutto and Burrata

A beautifully fresh spring pasta recipe. Sweet peas, salty prosciutto and creamy burrata. Perfection! Super quick and easy too!


Ingredients (serves 6)

4 eggs

1/3 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

1/2 cup freshly grated parmesan

salt and freshly ground black pepper

pinch of crushed red pepper flakes

4 tablespoons butter, cubed or melted

1 1/2 cups fresh or frozen peas

12 slices fresh prosciutto, roughly torn

1 -2 tubs Cuore Bleu burrata cheese, torn (can also use Fior di Latte)

1 bunch fresh watercress

Pasta of your choice


  • Bring a large pot of salted water to boil. Boil the pasta until al dente.
  • Meanwhile, whisk the eggs together in a bowl. Add the parsley, basil, parmesan and a pinch of both salt and pepper, whisk well. If desired add a pinch of crushed chilli flakes.
  • When the pasta is ready, drain and add the hot pasta right back into the hot pot.
  • Working quickly, add the egg mixture to the hot pasta and immediately begin tossing the pasta.
  • Continue to toss the pasta for 2-3 minutes or until the eggs have cooked and formed a creamy sauce.
  • Add the butter and peas and toss once more. Taste and season with salt and pepper.
  • Add the prosciutto and burrata.
  • Divide the pasta among plates or bowls and top with
  • Drizzle the pasta lightly with olive oil, salt and pepper.
  • Enjoy immediately.