Hey friends, gather around! I’m sharing my go-to Burrata, Pea, & Prosciutto Tortellini recipe. It’s a dish that screams spring with its vibrant peas and creamy burrata. Let’s dive into this flavorful adventure together!

Why This Dish Is a Winner

I love how this dish balances rich and fresh flavors. The crispy prosciutto adds a salty crunch. Sweet peas pop with every bite. Burrata makes it indulgent yet light.

This recipe comes together in under 30 minutes. It’s perfect for a weeknight hangout. You’ll impress everyone without breaking a sweat. Trust me, it’s a crowd-pleaser!

Burrata, Pea, & Prosciutto Tortellini Recipe

My Inspiration Behind the Recipe

I first tasted a version of this in a small Italian trattoria. The chef paired tortellini with peas and prosciutto. I knew I had to recreate it at home. After some tweaking, I added burrata for that creamy wow factor.

Spring peas always remind me of sunny days. They’re sweet and fresh, perfect for this dish. Prosciutto brings that savory depth I crave. It’s like a hug on a plate!

Ingredients You’ll Need

Here’s what you’ll need for four servings. Each ingredient plays a starring role. Prep them as described for the best results.

• Cheese Tortellini (12 oz, fresh or frozen): Use store-bought for convenience. Cook just shy of al dente to keep them firm. Fresh tortellini from the deli section works best.
• Prosciutto (2 oz, thinly sliced): Tear into bite-sized pieces. Pan-fry until crispy for maximum flavor. Look for high-quality prosciutto at the deli counter.
• Petite Peas (¾ cup, fresh or frozen): Fresh peas are sweet and vibrant. Frozen work fine; no need to thaw. They cook quickly in the skillet.
• Sugar Snap Peas (¾ cup, sliced): Slice thinly for a crisp texture. They add a slight crunch. Fresh is ideal, but frozen can substitute.
• Burrata (4 oz): Tear into chunks just before serving. Its creamy center elevates the dish. Find it at specialty stores or Trader Joe’s.
• Shallot (1, finely chopped): Finely dice for a subtle oniony flavor. It softens quickly in the pan. Use a small one to avoid overpowering.
• Garlic (2 cloves, sliced): Thinly slice for a gentle garlic kick. It infuses the oil beautifully. Fresh garlic is a must.
• Fresh Basil (¼ cup, chopped): Chop just before adding to keep it vibrant. It adds a sweet, herby note. Use fresh, not dried.
• Fresh Mint (2 tbsp, chopped): Finely chop for a refreshing zing. It pairs perfectly with peas. Fresh mint is key for brightness.
• Lemon Zest (1 tsp): Zest a fresh lemon for a citrusy lift. It brightens the whole dish. Use a microplane for fine zest.
• Olive Oil (4 tbsp, divided): Use extra virgin for rich flavor. It’s for cooking and finishing. A good quality oil makes a difference.
• Butter (2 tbsp): Melt to coat the tortellini. It adds richness and helps crisp them. Unsalted butter lets you control the salt.
• Balsamic Vinegar (2 tbsp): Use for deglazing the pan. It adds a tangy depth. A good balsamic enhances the peas.
• Kosher Salt (to taste): Season lightly due to prosciutto’s saltiness. Taste as you go. A pinch goes a long way.
• Red Pepper Flakes (optional, pinch): Add for a slight kick. Sprinkle sparingly. It’s optional but adds depth.

Kitchen Tools You’ll Need

You don’t need fancy gadgets for this. A large pot for boiling tortellini is essential. A deep skillet handles the rest. Keep a slotted spoon and tongs handy.

A microplane for lemon zest is useful. A sharp knife helps with chopping. Use a colander for draining pasta. Simple tools, big results!

Step-by-Step Cooking Instructions

Let’s get cooking! This recipe is straightforward but feels gourmet. Follow these steps for a perfect dish. Each one builds flavor.

Step 1: Prep the Ingredients

Chop the shallot, garlic, basil, and mint. Slice the sugar snap peas thinly. Tear prosciutto into small pieces. Zest the lemon and set aside.

Having everything ready saves time. Mise en place is my chef’s secret. It keeps the process smooth. You’ll feel like a pro!

Step 2: Boil the Tortellini

Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil. Cook tortellini 1 minute less than package instructions. Drain and set aside.

Undercooking keeps them firm for pan-frying. The oil prevents sticking. Save a cup of pasta water just in case. It’s a lifesaver for sauces!

Step 3: Crisp the Prosciutto

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto and cook until crispy, about 3 minutes. Remove to a plate. Keep the skillet hot.

Crispy prosciutto is the star. It adds texture and saltiness. Don’t toss the rendered fat—it’s flavor gold! Set it aside for now.

Step 4: Cook the Aromatics and Peas

In the same skillet, add another tablespoon of olive oil. Sauté shallot with a pinch of salt for 2-3 minutes. Add garlic and cook for 1 minute. Stir in petite peas and sugar snap peas, cooking for 2-3 minutes.

The shallots and garlic create a flavor base. Peas add sweetness and crunch. Don’t overcook them; keep that vibrant green. Transfer to a bowl.

Step 5: Pan-Fry the Tortellini

Melt butter in the skillet over medium heat. Add tortellini and spread evenly. Cook, tossing occasionally, until golden brown, about 5-6 minutes. Return pea mixture to the skillet and toss gently.

Pan-frying gives tortellini a crispy edge. It’s a game-changer for texture. The butter adds richness. Keep an eye to avoid burning.

Step 6: Add Herbs and Seasoning

Reduce heat to low. Stir in basil, mint, tarragon (if using), and lemon zest. Add balsamic vinegar for a tangy kick. Season with a pinch of salt.

Herbs bring freshness to the dish. Lemon zest lifts everything up. Balsamic adds a subtle sweetness. Taste and adjust carefully.

Step 7: Assemble and Serve

Spoon tortellini onto a platter. Top with crispy prosciutto and torn burrata. Drizzle with remaining olive oil. Sprinkle red pepper flakes if desired.

The burrata melts slightly, creating magic. Prosciutto adds that salty crunch. A final drizzle of oil ties it together. Serve it warm for the best experience.

Tips for Perfect Tortellini

Don’t overcook the tortellini when boiling. Slightly al dente is key for pan-frying. It keeps them from falling apart. Check your package for exact timing.

Use fresh peas if you can find them. They’re sweeter and more vibrant. Frozen peas work great in a pinch. Just don’t thaw them first.

Crisp the prosciutto in a single layer. It ensures even browning. Press it down with a spatula. You’ll get perfect crispy bits every time.

Why Burrata Makes This Dish Special

Burrata is my secret weapon here. It’s like mozzarella but creamier. When you tear it, the soft center oozes out. It’s pure decadence with every bite.

It pairs beautifully with the peas’ sweetness. The prosciutto’s saltiness balances it out. Together, they make this dish unforgettable. You’ll want to use burrata in everything!

Pairing Suggestions for a Full Meal

This dish shines on its own. But I love pairing it with a light arugula salad. Toss it with lemon vinaigrette for balance. It cuts through the richness.

A crisp white wine, like Pinot Grigio, works wonders. For dessert, try lemon sorbet. It keeps the meal fresh and vibrant. Your guests will love the combo!

Storing and Reheating Leftovers

Got leftovers? Store them in an airtight container. They’ll keep in the fridge for up to 3 days. The burrata might lose some creaminess, but it’s still tasty.

Reheat gently in a skillet over low heat. Add a splash of olive oil or pasta water. It revives the flavors. Avoid the microwave—it makes the tortellini soggy.

Customizing the Recipe

You can swap prosciutto for bacon if you want smokiness. Pancetta works too for a similar vibe. Just cook it until crispy. It’s all about that crunch.

Not a fan of peas? Try asparagus or spinach. They keep the dish fresh and green. Adjust cooking time to keep them tender-crisp.

For a vegetarian twist, skip the prosciutto. Add more herbs or a sprinkle of parmesan. The burrata still brings plenty of richness. You won’t miss the meat.

The Joy of Cooking This Dish

Cooking this Burrata, Pea, & Prosciutto Tortellini recipe feels like a celebration. It’s quick enough for a busy night. Yet, it looks like you spent hours in the kitchen. Your friends will be amazed!

I love how the flavors come together. The crispy tortellini, sweet peas, and creamy burrata create harmony. It’s a dish that sparks joy. You’ll want to make it again and again.

Nutritional Breakdown

This dish is indulgent but balanced. Here’s a rough estimate per serving (based on 4 servings):

Nutrient	Amount
Calories	~650 kcal
Protein	~25 g
Fat	~35 g
Carbohydrates	~60 g
Fiber	~4 g
Sodium	~800 mg

These numbers vary based on brands and portion sizes. The peas add fiber and vitamins. Burrata and prosciutto bring protein. It’s a treat with some nutritional perks!

Why This Recipe Fits Spring

Spring is the perfect time for this dish. Fresh peas are at their peak. The light, herby flavors match the season’s vibe. It’s like eating a sunny day.

The burrata’s creaminess feels indulgent yet fresh. Prosciutto adds just enough savoriness. It’s a dish that celebrates spring’s bounty. You’ll feel the season in every bite.

My Chef’s Secrets for Success

Taste as you go—prosciutto and burrata are salty. Adjust seasoning carefully to avoid over-salting. A little salt goes a long way. Trust your palate.

Use high-quality olive oil for the final drizzle. It elevates the dish’s flavor. Fresh herbs are non-negotiable. They make the peas and tortellini sing.

Don’t rush the pan-frying step. Crispy tortellini adds amazing texture. Let them brown evenly. Patience pays off here!

Frequently Asked Questions

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works great. Cook them slightly under al dente. They’ll crisp up nicely in the skillet.

What can I substitute for burrata?

Fresh mozzarella or ricotta can work. They’re less creamy but still delicious. Tear or crumble them for a similar effect.

Can I make this dish vegetarian?

Absolutely! Skip the prosciutto and add more herbs or parmesan. You could also toss in mushrooms for umami.

How do I keep the tortellini from sticking?

Add oil to the boiling water. Toss them in butter when pan-frying. Don’t overcrowd the skillet.

Can I use dried herbs instead of fresh?

Fresh herbs are best for brightness. If you must use dried, reduce the amount by half. Add them earlier in cooking.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet. Add a splash of oil or water.

Can I freeze this dish?

Freezing isn’t ideal due to the burrata. The tortellini and peas freeze okay, but the texture may change. Eat fresh if possible.