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  • Writer's pictureNikki Glekas

Creamy Burrata Pasta Salad with Asparagus, Peas & Pesto


As you can tell, I don’t make a lot of pasta dishes. I enjoy pasta here and there, but my kids love it the most. When I make it for all of us to eat, I prefer to load it up with lots of spring vegetables and flavor. This dish is called Spring Pasta with Vegetables and Burrata and basically includes all of my favorite flavors from spring. It’s bright green in the bowl and there are slivers of yummy burrata tossed throughout. 

The nice thing about a dish like this is that it really is like combining your salad with the pasta. If you are gluten-free you can easily swap the regular pasta for any gluten-free version you like. I always try to work with the freshest vegetables possible because that’s what really makes the flavor truly wonderful. Burrata is easily picked up at our grocery store and then everything I have to make it is ready! Though this appears to be a fairly involved dish it is actually quite easy. In fact, a lot of times I make this I like to start with a mise en place to make sure it goes smoothly. 

The burrata tossed into the steaming pasta at the end melts nicely and creates a light, creamy sauce. I like that it’s not too heavy, you really want this to be part of a vegetable forward meal. I pair it with grilled chicken or steak to round it out with protein on the side. If you have company coming over you can certainly double the recipe and make a bigger dish. I should also mention that I find leftovers keep well for lunch the next day. 

This is a great dish for spring that’s going to please the whole entire family. I hope you enjoy it as much as we do! 




Asparagus & Pea Pesto Pasta Salad with Burrata 


This vibrant salad combines creamy burrata with bright asparagus, sweet peas, and a flavorful homemade pesto for a modern and delicious spring dish. 

Ingredients: 

  • 1 lb whole wheat pasta (fusilli, farfalle, or penne work well) 

  • 1 bunch asparagus, trimmed and cut into bite-sized pieces 

  • 1 cup frozen peas, thawed 

  • 1/2 cup fresh basil leaves 

  • 1/4 cup pine nuts 

  • 2 cloves garlic 

  • 1/4 cup grated Parmesan cheese 

  • 1/4 cup olive oil 

  • 1 tablespoon lemon juice 

  • Salt and pepper to taste 

  • 1 ball burrata cheese, torn into pieces 

Instructions: 

  1. Cook pasta according to package directions. Drain and cool slightly. 

  1. Blanch asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking. Drain and pat dry. 

  1. In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped, then drizzle in olive oil with the motor running to create a pesto. 

  1. In a large bowl, toss together cooked pasta, asparagus, peas, pesto, lemon juice, salt, and pepper. 

  1. Gently fold in burrata pieces, reserving some for garnish. 

  1. Serve immediately or chill for at least 30 minutes for deeper flavors. 

 

 

 

 


Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.

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