Creamy Asparagus Pasta with Burrata
If I’m being completely honest, I have a love-hate relationship with asparagus. It was one of those vegetables we never ate growing up because my parents were scarred from being forced to eat (a likely bland, overcooked version of) it as kids.
I finally tried it once in my early 20s and loved it — one of many things I realized I’d been missing out on. Then one day (this was probably 10 years ago but I keep food grudges lol) I had an asparagus benedict for brunch at a restaurant on the UES. It was made with jumbo asparagus which was a bit jarring for someone who was just beginning their asparagus journey, but I ate it and it was delicious — I mean, if we’re being real I’ll eat just about anything smothered in hollandaise. Anyway, the jumbo asparagus ended up giving me food poisoning, so asparagus and I had to take a break for a while.
Fast forward a few years, I was able to dabble in my relationship with asparagus again, though I did so trepidatiously.
The nice part about having a hot-and-cold relationship with asparagus is that it’s really only relevant for a few months a year when it’s in season from March to June. And while I don’t always follow seasonality to a T, I do with asparagus because being pretentious about only eating it in season makes it so I don’t have to overthink it the rest of the year.
All this being said, it is quite comical that the first post-culinary school graduation recipe I shared is one where asparagus is the STAR. And with this asparagus background knowledge, I think I’ve done my job proving that it must be one damn good recipe. It really is the perfect spring pasta and it’s so simple which really allows the ingredients (like the fancy seasonal asparagus) to shine. Even if you’re in a weird asparagus situation like me, I think you’ll really like it!
This dish is perfect for a quick weeknight dinner or a fancy date night, and it's packed with delicious flavors and textures. Asparagus is the star of the show in this recipe, and when paired with creamy burrata cheese and a few other key ingredients, it creates a mouthwatering dish that will have you craving more.
Step 1: Cooking the Pasta
First things first, we need to cook pasta. I like to use bow ties for this recipe, but you can use any pasta shape you prefer. Follow the package directions to cook the pasta until it is al dente in a large pot of salted water.
Make sure to reserve a cup of the pasta cooking water before draining the pasta. This will come in handy later when we are making the sauce.
Step 2: Preparing the Asparagus
While the pasta is cooking, we can start preparing the asparagus. I like to use fresh, thin asparagus from the farmers market, but you can also use frozen asparagus if that's what you have on hand.
Begin by heating a large saute pan over medium heat and adding a tablespoon of extra virgin olive oil and butter. Once the butter has melted, add in the chopped asparagus, sliced garlic cloves, and diced shallot. Season with a little bit of kosher salt and black pepper, and sauté for 3-4 minutes until the asparagus is tender and bright green.
Step 3: Creating the Sauce
Next, we want to create a creamy sauce for our pasta. To do this, we will use a blender to blend the asparagus, garlic, and shallots with a few tablespoons of the reserved pasta water. If the sauce is too thick, you can add more pasta water slowly until you reach your desired consistency.
Keep in mind that the pasta water is salted, so be careful not to add too much. Blend until the sauce is smooth and creamy. Add in heavy cream and a splash of white wine for added richness.
Step 4: Combining the Pasta and Sauce
Once the sauce is ready, we can add the cooked pasta and the reserved asparagus pieces to the saute pan with the sauce.
Start with half of the cooked pasta and add more as needed. Use the reserved pasta cooking water by the tablespoon to thin out the sauce and help it coat the pasta evenly. This will also help to bring all the flavors together. Make sure to mix everything well and let it cook for a few minutes until the pasta and sauce are fully combined.
Step 5: Adding the Burrata
Now for the best part – the burrata! Tear apart a large ball of burrata and place it on top of the pasta. Make sure to get the hard and soft parts of the cheese. Drizzle a little bit of olive oil over the top and sprinkle with some salt and black pepper. Let the burrata melt slightly and create a creamy layer over the pasta. This adds a delicious flavor and creamy texture to the dish.
Step 6: Time to Serve and Enjoy!
Once the burrata is melted, it's time to serve and enjoy your creamy asparagus pasta with burrata! You can also add a sprinkle of red pepper flakes or grated pecorino romano for an extra kick of flavor. This dish is so versatile, and you can customize it to your liking by adding other ingredients such as green peas, snap peas, or even a squeeze of fresh lemon juice.. It's a great way to use up any leftover vegetables in your fridge.
Variations:
If you want to switch things up a bit, here are a few variations you can try:
Creamy Asparagus and Pea Pasta – Add a cup of green peas to the pasta and sauce for an extra pop of color and flavor.
Creamy Asparagus and Lemon Pasta – Add a squeeze of fresh lemon juice and grated lemon zest to the sauce for a bright and refreshing flavor.
Creamy Asparagus and Pesto Pasta – Mix in a few tablespoons of pesto to the sauce for a delicious twist.
Creamy Asparagus and Bacon Pasta – Add some cooked and crumbled bacon to the pasta for a smoky and savory flavor.
Creamy Asparagus and Chicken Pasta – Add diced chicken breast cooked in chicken broth for a protein-packed version.
Storage Tips
Leftover pasta can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it up in a skillet over medium heat, adding a splash of chicken stock or reserved pasta water to bring back the creaminess.
Pairing Suggestions
This lemon asparagus pasta recipe pairs beautifully with a simple side salad or as a great side dish to grilled chicken or fish. The flavors are light yet satisfying, making it a perfect addition to any meal.
Next time you're looking for a delicious recipe to impress your family or guests, consider this lemon asparagus pasta. It's not just a great dish for asparagus lovers but also a wonderful introduction to those who are still on the fence about this versatile vegetable. With lots of garlic, fresh herbs, and a rich lemon cream sauce, this pasta is sure to become a new favorite.
Creamy Asparagus Pasta with Burrata
Ingredients
- 1 (16 ounce) package pasta
- 1 cup reserved pasta water
- 1 tbsp EVOO
- 1 tbsp butter
- 1.5 cups chopped asparagus
- 3-5 cloves garlic, sliced
- 1 shallot, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup freshly grated Parmesan cheese
- 1 large ball of burrata
Instructions
- Add pasta to a pot of generously salted boiling water and cook until al dente. Reserve a cup of pasta water toward the end of cooking.
- Add olive oil and butter to a large skillet over medium-high heat. Add shallots, garlic, asparagus, and salt and pepper, and sautée for 3-4 minutes until the asparagus is tender.
- Remove 1/4 cup of the asparagus and put to the side. Add shallots, garlic, asparagus, pan drippings, and a few tablespoons of pasta water to a blender. Blend until smooth. If it’s too thick, add more pasta water slowly. Keep in mind the pasta water is salted so you don’t want to go too crazy with this.
- Add cooked pasta and reserved asparagus to skillet and mix in the blended sauce. Start with half the cooked pasta and add more based on your sauciness preference. Add pasta water by the tablespoon as needed to thin the sauce and help it coat the pasta fully.
- Top with torn-apart burrata (make sure to get both the hard and soft parts) and a drizzle of EVOO. Sprinkle with salt and pepper and enjoy!
Notes
- This recipe can totally be done without the burrata on top! Just leave it out and top it with extra parm if your heart desires
- This can be done with whatever type of pasta you want! I just used fusilli because it’s what I had on hand.
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