Pasta with Peas and Cherry Tomatoes

Instructions

1. 1

   To prepare the pasta with peas and cherry tomatoes, start with the cherry tomatoes: cut them in half and set them aside. Blanch the peas in boiling salted water for 5-8 minutes, until tender.

2. 2

   Drain them immediately and plunge them into ice water: this step is crucial to maintain a bright green color. Once cooled, drain them and transfer them to a tall blender along with the oil and water.

3. 3

   Season with salt and blend with an immersion blender until smooth and creamy. Heat a drizzle of oil in a non-stick pan.

4. 4

   Place the cherry tomatoes, cut-side down, in the pan, add the garlic, season with salt, and sauté over high heat for about three minutes.

5. 5

   Once ready, turn off the heat, gently flip them over, and let them rest for a minute. Transfer the cherry tomatoes to a baking sheet.

6. 6

   In the same pan used for the cherry tomatoes, add the pea puree. Meanwhile, cook the fusilli in plenty of salted water, keeping in mind that you should drain them a couple of minutes before the cooking time to finish cooking them directly in the sauce. Separately, tear the burrata, which will be used to garnish the dishes.

7. 7

   Drain the pasta into the pan with the pea puree, sauté briefly, and if necessary, add a ladle of pasta water to make it extra creamy. Finally, plate the fusilli, topping each dish with burrata.

8. 8

   Complete with cherry tomatoes, a few leaves of baby spinach, a drizzle of extra virgin olive oil, and a sprinkle of freshly ground black pepper. The pasta with peas and cherry tomatoes is ready to be served.