Spring Vegetable Orecchiette with Chanterelles & Burrata

Ingredients

• 1/2 pound Orecchiette
• 1 cup fresh peas
• 1 cup sugar snap or snow peas, cut into pieces
• 1/2 bunch asparagus, ends snapped off and discarded and then cut into pieces
• 1/2 Vidalia onion, diced
• 4 oz. dried Chanterelle mushrooms, reconstituted in warm water for 30 minutes
• 1 handful of baby arugula
• Extra virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1 egg
• 1/4 cup Parmesan, grated
• 4 oz. ball of Burrata cheese*
• Zest from 1 lemon
• 2 T. fresh mint, chiffonade