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Spring Pea Pasta with Burrata and Ham

The first time I made this Spring Pea Pasta with Burrata and Ham, I was trying to impress my in-laws. I was so nervous, I forgot to salt the pasta water. The whole thing tasted so bland, I almost cried. But then my father-in-law, a man of few words, took a bite and said, “This is good. Real good.” He didn’t care about the salt, he just loved the creamy burrata and the sweet peas. That’s when I knew this dish was a keeper, mistakes and all.

Recipe Card

Recipe Title	Spring Pea Pasta with Burrata and Ham
Servings	4
Prep Time	15 minutes
Cooking Time	20 minutes
Calories	Approx. 680 per serving

Ingredients

• 12 oz dried pasta, like campanelle or fusilli
• 1 tablespoon kosher salt, plus more for pasta water
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 oz diced ham, about 1 1/2 cups
• 1 cup heavy cream
• 1 lb fresh or frozen peas
• 1/2 teaspoon black pepper
• 1 lemon, zested
• 8 oz burrata cheese
• Fresh mint or basil for garnish

Let’s talk about the burrata. The first time I bought it, I didn’t let it come to room temp. I just plopped the cold, hard ball right in the pasta. It didn’t melt right and was a total texture nightmare. Now I always take it out of the fridge at least 30 minutes before. And the ham! I’ve used everything from fancy prosciutto ends to leftover Easter ham. They all work, but a good, thick-cut deli ham diced up is my go-to.

Directions

1. Bring a large pot of water to a rolling boil and add a generous handful of salt.
2. Add the pasta and cook according to package directions until al dente.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
5. Stir in the garlic and cook for another minute until fragrant.
6. Add the diced ham and cook for 2-3 minutes to warm through and get a little color.
7. Pour in the heavy cream and bring to a gentle simmer.
8. Stir in the peas and black pepper, and cook until the peas are tender and bright green, about 3-4 minutes.
9. Before draining, reserve about 1 cup of the starchy pasta water.
10. Drain the pasta and add it directly to the skillet with the sauce.
11. Toss everything together, adding splashes of the reserved pasta water until the sauce coats the pasta nicely.
12. Remove the skillet from the heat and stir in the lemon zest.
13. Transfer the pasta to a serving bowl and top with the room-temperature burrata, tearing it into pieces with your hands.
14. Garnish with fresh herbs, a crack of black pepper, and a final drizzle of olive oil.

Step 11, the pasta water, was a game-changer I learned the hard way. I used to just drain the pasta and dump it in the sauce. It would be so dry and clumpy after five minutes. Adding that starchy water is like magic—it makes the sauce silky and helps it cling to every noodle. Don’t skip it, I’m begging you.

This Spring Pea Pasta has saved me on so many busy weeknights. It feels fancy but it’s really just throwing things in a pan. My kids love it, which is a miracle because one of them usually hates anything green. The peas just kind of hide in the creamy sauce and they don’t complain. It’s my ultimate comfort food that doesn’t feel heavy.

Leftovers are a whole different beast, though. The pasta soaks up the sauce, so it’s never as good the next day. I’ve tried reviving it with a little more cream or milk, and it’s… okay. It’s definitely best eaten right away, so we usually just fight for the last serving. No shame in that.

If I were to change one thing, I’d maybe try to lighten it up sometimes. I’ve used half-and-half instead of heavy cream and it was fine, but not as luxurious. The burrata is the star, so I never skimp on that. It’s the one ingredient that makes this feel like a restaurant meal at home.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
680	65g	35g	28g

Okay, so it’s not a salad. I know the numbers look a little heavy, but it’s a real meal! The protein from the ham and the peas actually keeps you full. I don’t make this to be “healthy,” I make it to feel good and enjoy dinner with my family. If you’re worried, you could use milk instead of cream, but honestly, life’s too short.

Ingredient Swaps

Ingredient	Substitution
Heavy Cream	Half-and-half or whole milk
Burrata	Fresh mozzarella balls
Ham	Cooked bacon, pancetta, or prosciutto
Peas	Asparagus pieces or edamame
Regular Pasta	Whole wheat or gluten-free pasta

I’ve tried almost all of these swaps. The half-and-half works in a pinch but the sauce is thinner. Fresh mozzarella is a great backup for burrata, but it doesn’t have that amazing creamy center. Once I used bacon instead of ham and it was delicious, but so much richer. The peas are pretty key for that spring flavor, but chopped asparagus works if you cook it a bit longer.

Tips

• Salt your pasta water like the sea. It should taste like seawater, I promise it makes a difference.
• Let your burrata sit on the counter for 30 minutes before serving. Cold burrata is a sad burrata.
• Don’t rinse your pasta after draining! You wash away the starch that helps the sauce stick.
• Zest the lemon right over the pasta at the end. The heat releases the oils and makes the whole kitchen smell amazing.

The “don’t rinse the pasta” tip I learned from a total disaster. I was in a hurry and rinsed it to stop the cooking. The sauce just slid right off every single noodle. It was like eating peas and ham with plain pasta on the side. A complete failure. Now I just drain and immediately toss it in the skillet. No rinsing, ever.

FAQ

Can I make this ahead of time?

You can prep the components, but I wouldn’t assemble it. Cook the sauce and keep it separate from the pasta. When you’re ready, reheat the sauce, cook the pasta fresh, and combine. It’s just not the same if it sits together for hours.

My sauce is too thin, what did I do wrong?

Oh, I’ve been there. You probably added too much pasta water. Just let it simmer for a few more minutes off the heat, it’ll thicken up. If it’s really runny, a tiny sprinkle of grated parmesan can help tighten it up.

Is frozen peas okay or do I need fresh?

Frozen peas are actually perfect for this! They’re frozen at their peak freshness and they cook super fast. Fresh peas are great if you can find them, but don’t stress. I use frozen probably 90% of the time.

That’s everything I know about making Spring Pea Pasta with Burrata and Ham! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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