300-400g (about 2 cups) Rigatoni or pasta of your choice - 100 g per serving
2 medium Burrata di Bufala or 1 large Burrata
3/4 cup fresh or frozen peas
1/4 cup salted or plain crushed pistachios
1 minced garlic clove
8-10 cherry tomatoes
1 sprig of thyme
10-15 basil leaves
3 teaspoons of olive oil
Salt & pepper to season
Option : 4-5 slices of prosciutto
In a frying pan, heat the olive oil. Cook the garlic and cherry tomatoes for a few minutes until the tomatoes are slightly roasted. Add the fresh peas. Do not overcook to keep the crispness.
Put a small burrata or half of the large burrata in the blender. Add one spoonful of olive oil, a few basil leaves (5) and half the pistachios. Mix to obtain a creamy sauce, season with salt and pepper. Put the sauce aside in the fridge.
In a pot of salted boiling water, cook the pasta following the packaging instructions. Remove from the heat one minute before the pasta is fully cooked. Reserve two spoonfuls of cooking water. Drain the pasta and set aside.
In a frying pan, pour the sauce, the tomatoes, the peas and reheat.
Mix in the pasta and the two spoonfuls of cooking water into the pan. Stir for 30 to 40 seconds.
Tear the rest of the burrata with your fingers and toss it in the pasta.
Sprinkle with the rest of the basil leaves and pistachios. Drizzle with more olive oil and serve immediately.