Creamy trofie with peas and mint, golden zucchini, burrata, and lemon almond crumble

Instructions

1. 1

   Bring a large pot of water to a boil and add salt. Meanwhile, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the zucchini half-moons, a pinch of salt, and some black pepper; cook for 6-8 minutes until nicely golden around the edges. Remove and set aside.

2. 2

   In the same skillet, add the butter and 1 more tablespoon olive oil. Add the chopped almonds and breadcrumbs, then toast for 3-4 minutes over medium heat, stirring, until crisp and golden. Add half of the lemon zest and 15 g (about 2 tbsp / 0.5 oz) of the grated Parmesan. Stir for 30 seconds more and set the crumble aside.

3. 3

   In a small saucepan or deep skillet, heat 1 tablespoon olive oil over medium heat. Sauté the shallot for 2 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   Add the peas to the shallot and garlic, pour in the cream, and add 60 ml (1/4 cup) water. Cook for 4-5 minutes until the peas are tender and bright green. Reserve 2 tablespoons of whole peas for garnish if desired.

5. 5

   Transfer the pea mixture to a blender or use an immersion blender. Add the mint, lemon juice, the remaining lemon zest, 20 g (about 3 tbsp / 0.7 oz) Parmesan, 2 tablespoons pasta water, and blend until smooth. Season with salt and black pepper.

6. 6

   Cook the trofie in the boiling salted water according to the package until al dente, usually 9-11 minutes. Before draining, reserve 180 ml (3/4 cup) of the cooking water.

7. 7

   Return the pea cream to a large skillet over low heat. Add the cooked pasta and enough pasta water, a little at a time, to create a creamy sauce that coats the pasta without becoming watery. Fold in the golden zucchini and toss for 1 minute to combine.

8. 8

   Divide the pasta among warm plates. Tear the burrata with your hands and place it on top. Finish with the lemon almond crumble, the reserved peas, a drizzle of the remaining olive oil, and black pepper to taste.

9. 9

   If you prefer to serve it lightly baked, transfer the pasta already mixed with the sauce to an oven-safe dish, add the burrata on top, and bake for 5 minutes at 425°F / 220°C. Then finish with the crumble and serve immediately.