Spring Orecchiette Pasta with Burrata, Fresh Peas & Asparagus Recipe - Sweet & Saucy

Ingredients

• 16 oz orecchiette pasta
• 4 quarts water
• 2 tablespoons salt
• 2 cups fresh peas (or frozen)
• 2 cups snow peas or sugar peas
• 1 cup asparagus tips
• 1 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, roughly chopped
• 8 oz mushrooms, sliced or quartered (cremini, shiitake, or buttons)
• 2 cups wilting greens (optional: dandelion, arugula, chard, or spinach)
• salt, generous pinch
• cracked pepper
• 2 eggs, whisked
• 1/2 cup parmesan or pecorino cheese
• 1 ball burrata cheese
• lemon zest from one small lemon
• 1/4 cup fresh chopped herbs (mint, basil, dill, or Italian parsley)