English peas are one of those veggies you just can’t help getting excited about in the spring. They add this slightly sweet and herbaceous flavor to many spring recipes and always bring a dose of freshness to a dish. I love to toss them into this seasonal pasta dish with pistachio and Stracciatella cheese in a garlicky white wine sauce. I love the pop of green from the peas and pistachios. The Stracciatella mixes in seamlessly into the white wine sauce making this dish creamy yet still light. Pair this pasta with an Assyrtiko white wine from Santorini and enjoy this pairing al fresco.
English Peas Are Spring’s Most Versatile Vegetable
You can buy peas year-round in the frozen section of your grocery store but there is something satisfying about buying the whole pea pods. When they finally make their way into the grocery store or farmer’s market, you know they’re going to be at peak freshness. Because peas are pretty starchy, they’re great for blending into soups and purees as well as eating whole. Adding peas to any kind of creamy pasta or rice recipe is a perfect way to lighten up a potentially heavy dish. They bring a bright, grassy flavor to any dish and are perfect for recipes that scream “spring is here!”.
Stracciatella Cheese is Creamy Yet Light
Speaking of seasonal ingredients for spring, Stracciatella cheese becomes a hot commodity every April. If you haven’t heard of this cheese before, it’s basically just the inside of a ball of burrata – super fresh, creamy, and crave-able. I love the way the dollops of Stracciatella end up blending together with the white wine sauce, creating this light and creamy sauce that is perfect with the English peas.
It can be tricky to find Stracciatella cheese as it likely isn’t at your local grocer. I buy mine from a local cheese shop here in Charlotte, NC called Mere’s Wine & Cheese Shop. Let it be known I was waiting for a bag of Stracciatella for about two weeks this year because the second it’s available it can sell out in a day! Those who know don’t hesitate to snag a bag. Explore your neighborhood for local cheese shops that may be able to help you get your hands on some. If you don’t have any luck finding Stracciatella cheese, cracking open a ball of burrata on top of the pasta will do the job just fine!
Pair Your English Pea Pasta with Assyrtiko
Lean into those spring vibes by opting for a bright, clean, refreshing white like Assyrtiko. If you’re new to Greek wines, Assyrtiko is a Greek grape varietal that is indigenous to Santorini. If you’re part of the Wholesomm Wine Club you just saw this exact bottle in March’s wines-of-the-month list. This wine is an all-time favorite white of mine (Assyrtiko in general but also this specific one from Santo Winery). Light bodied, subtle florals, solid minerality, and crisp acidity, this Assyrtiko is perfect for welcoming in the warmer weather in spring. The Assyrtiko flavor profile, especially from Santorini, benefits from the highly volcanic soil in Greece. Drink it chilled from April through summer (or year-round!).
Curious about the label? What you might think is just an abstract scribble is actually a representation of how many vineyards grow in Santorini and other Greek islands. Because of the strong winds, the grapevines are actually grown in these funky little basket shapes. Visiting a Santorini vineyard is at the top of my bucket list! How cool would it be to see these vineyards in person?
Can’t find this bottle where you shop? You can go big and order a bottle directly from Santo Winery online. Or, go with what you have easy access to and choose a Pinot Grigio or Sauvignon Blanc. Either is a great pairing for this English pea pasta dish.Print
Refreshing spring pasta recipe with fusilli, creamy stracciatella cheese, snappy English peas, crunchy pistachios, and a spritz of lemon in a garlicky white wine butter sauce.
- 1 Bag Fusilli pasta (any will do, but something textured is best with stracciatella cheese)
- Stracciatella cheese
- Roughly 6 ounces of English Peas
- 1 cup Pistachios, roasted and salted
- 1 cup Dry white wine for cooking
- 1 Shallot, diced
- 2 cloves Garlic, minced
- 2 tbsp Extra Virgin Olive oil
- 3 tbsp Butter
- 1 Lemon
- Parmesan, for garnish
- Salt & pepper, to taste
- Reduce by half 1 cup of dry white wine for cooking over low heat in a small sauce pan.
- Bring pot of seasoned water to boil.
While the water is heating, heat olive oil, garlic, and shallots in a pan at medium heat. As the garlic and shallots begin to brown, add in small pats of butter at a time. Stir regularly to keep even consistency.
Once your water is boiling, cook pasta according to instructions on the package (unless you made your own pasta).
- Add reduced white wine to pan with shallots and garlic. Pour in slowly and mix to maintain consistency. Lower heat to keep warm.
- Blanch the English peas. Boil them just long enough to get them tender – a couple of minutes. Keep an eye on their texture. You want them to remain crisp and snappy. Drain the water and dunk them in a bowl of ice water, or simply run them under cold water from your faucet to remove the heat and stop any further cooking.
- Drain pasta and toss with English peas in the white wine butter sauce.
- Plate your pasta.
- Spoon dollops of stracciatella cheese onto the pasta
- Toss a handful of crushed pistachios on top and then a quick squeeze of lemon juice to brighten the dish and add acidity.
- Finish with a grind of fresh pepper and some freshly grated Parmesan.
Olive oil and butter quantities are approximate. Add more or less as needed. Taste as you go and keep an eye on consistency and volume.
Keywords: pasta, spring, english peas, peas, stracciatella cheese, fusilli, pistachios, venetian, assyrtiko, greek wines, white wine, white wine sauce, butter sauce