Macarrão com burrata, pimenta calabresa e ervilhas

Ingredientes

• 1 lb paccheri pasta (or other wide-shaped pasta)
• kosher salt, as needed
• 4 tbsp butter
• 2 garlic cloves, minced
• 1-2 tbsp crushed Calabrian chilies in oil (depending on how much heat you like)
• 2 tbsp honey
• 12 oz frozen peas, thawed
• 1/2 lemon, juiced
• 1-2 balls burrata cheese
• freshly cracked black pepper
• watercress, to garnish

Modo de preparo

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions. Ladle out ¾ cup of the pasta water and reserve. Drain the pasta.

2. 2

   Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add 2 tablespoons of the butter. Once melted, add the garlic and let cook for about 15 seconds (watch closely so it doesn’t burn).

3. 3

   Add the crushed Calabrian chilies and honey. Cook for another few seconds.

4. 4

   Pour in the reserved pasta water. Bring to a bubble and let simmer until slightly reduced, just a minute or two. Add in the drained pasta. Continue to cook for another 2 minutes until the pasta is fully cooked and the sauce begins to coat the pasta.

5. 5

   Stir in the peas and the remaining butter. Let the peas heat through and butter melt as you gently stir the pasta.

6. 6

   Lastly, add the lemon juice. Taste the pasta and season with salt as needed.

7. 7

   Plate the pasta in a large, shallow bowl. Break the burrata across the top. Season the burrata with salt and freshly cracked black pepper. Garnish with the watercress.