Pea and Burrata Orzo

The last couple of weeks have been so hectic – my fiancé and I, and our two dogs, moved to North Vancouver. It was a bittersweet feeling, as much as we are still so close to Vancouver, and close to other friends here in North Van, I moved away from everything I was so familiar to since moving to Vancouver almost 10 years ago. I moved away from some of my closest and dearest friends. I wouldn’t be able to walk up the street for an impromptu beer at the park, or go for a walk in the neighbourhood.

But then I had such a heartwarming welcome here and I know it’s going to be a new experience, it’s going to be just as wonderful in different ways. I can’t wait to explore this new neighborhood, have a BBQ and have my pals over, try new restaurants, pop into the cute little grocery store up the street (grocery shopping is one of my favourite things to do, even if I’m just wandering the isles not buying anything, is that weird?).

Having no groceries at home, and tired of take out in the last few days while everything was packed away, and only having frozen peas in my freezer and orzo in the pantry…. I popped into the grocery store and found some Burrata. Which then takes me to this new dish I accidentally stumbled across – pea and Burrata orzo pasta. Creamy, rich, fresh, hearty…. it was so delicious. I mean… what is better than burrata on anything?!

All you need is any kind of pasta, eggs, Parmesan, fresh herbs (I used basil and chives, but a friend suggested mint and I think that would be delicious with that!), any kind of vegetable – I used peas but I think asparagus would be perfect in this dish, too. And then lots of sun dried tomatoes and fresh, ripped up, Burrata. It takes about 5-10 mins to prep, and 10-15 mins to put all together, so in 25 mins or less you have yourself this amazing dish. Hope you enjoy!

Pea and Burrata Orzo Pasta

Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4 people


  • 2 room temperature eggs, beaten
  • 3/4 cup grated parmesan cheese (freshly grated if possible!)
  • 2 cloves grated garlic
  • 1/2 cup fresh herbs, such as basil and mint
  • 1 tbsp fresh chives
  • 1 tbsp olive oil
  • 1 lb dry orzo pasta
  • 1 cup thinly chopped spinach
  • 2 cups frozen peas, boiled (see notes if using fresh peas)
  • 5 tbsp sundried tomatoes, chopped
  • 1 tub Burrata
  • salt and pepper to taste
  • pinch of chili flakes (optional)


  • In a large serving bowl, mix together eggs, parmesan, garlic, spinach, basil, mint and chives.
  • Bring a large pot of heavily salted water to boil, and cook orzo as package instructions. Save 1 cup of pasta water before draining.
  • Add the pasta to the egg mixture and toss immediately, until sauce covers all ingredients thoroughly. If the sauce is too thick, add a little bit of pasta water at a time and continue to stir.
  • Add spinach and peas, and toss to combine. Add pasta water if needed.
  • Season with some sea salt and cracked pepper to taste.
  • Rip burrata with your hands and place evenly on top of the pasta. Garnish with some more fresh herbs, and chili flakes if you like a bit of heat, and serve.


  1. You can use fresh peas instead of frozen. To cook fresh peas, bring a pot of water to boil and add the peas. Boil until the peas are almost tender, 2-3 minutes. Drain the peas from the water and rinse under cold water, and set aside.


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