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Burrata with Asparagus, Sugar Snap Peas and Pistachio-Arugula Pesto

Williams Sonoma
  • 25 minutes
  • Serves 4

INGREDIENTS

1

bunch Asparagus

1

Garlic clove

5 oz

Peppery arugula, small leaves

1/2 lb

Sugar snap peas

1

Lemon juice

1

Kosher salt and freshly ground pepper

6 tbsp

Olive oil, extra-virgin

1/4 cup

Pistachios, toasted

2

Burrata cheese balls

2 tbsp

Parmigiano-reggiano cheese, grated