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Chickpea Pasta with Burrata, Peas and Speck Alto Adige

Serves 4 to 6


2 tablespoons extra virgin olive oil

1 cup diced spring onion

1 cup diced Speck alto Adige or Prosciutto di Parma

1 cup fresh peas

12 ounces chickpea pasta

Salt and pepper to taste

8 ounces burrata cheese, cut into small chunks

1/4 cup minced fresh mint


Heat the olive oil in a sauté pan, add the onion and cook until it softens.  Add the Speck or prosciutto and continue cooking until it begins to crisp.  Add the peas: cover and keep warm.

Cook the pasta until al dente; drain and add to sauté pan; reheat; stir in the salt and pepper and dollops of the cheese.  Stir gently so as not to break up the cheese too much.  Sprinkle with mint.

This recipe is featured on show 2825 – Burrata.


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