Sometimes, the only thing that helps is comfort food, like penne with burrata, peas, and preserved lemons. We’ve had another epic cold weekend here in the PNW with snow and ice throughout most of the Oregon and Washington again. We’ve becoming more accustomed to the concept of snowpocalypse: in other words, it’s best to get all shopping down before the first flakes because there’s no salt on the roads and everyone panics. On the plus side, there was very little traffic in the Trader Joe’s parking lot. It’s the little things that make life enjoyable.
Penne with burrata, peas, and preserved lemon is also a dish I like to make when I start longing for spring. It’s got all the right spring notes: peas, lemon, and lush burrata cheese. I have just a very few daffodils poking their first sprouts out already, though I swear every time it gets icy, they retreat. I can’t say I blame them – I retreat, too.
I used frozen peas for this, though am so eager for fresh peas to be available. Bookmark or Pinterest this one and make it with fresh peas and pea shoots – trust me, you won’t regret it. Grind a bit of fresh pepper over the penne with burrata, peas, and preserved lemons and dream about the sunshine. It has to be right around the corner.
- 1/2 package dried penne pasta or similar pasta
- 1 ball burrata cheese
- 1 cup frozen peas
- 1/2 preserved lemon, sliced into thin slices
- Prepare the pasta according to package directions. At the end of cooking time for the pasta, add the frozen peas. Drain the pasta and peas. Distribute among four serving dishes. Garnish each dish with some of the preserved lemon. Tear the buratta cheese into pieces and add 1/4 of the buratta to each dish. Enjoy!
This recipe is linked up to Tinned Tomatoes: Meatless Monday. If you are looking for great vegetarian recipes, check it out!