Spring Pasta Primavera

Steps

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1. 1
   Bring a large pot of salted water to boil. Trim asparagus, keeping heads whole for presentation and cutting stems into pieces. Blanch the peas, asparagus, and broccoli florets in boiling water for a few minutes until tender-crisp, then remove with a slotted spoon and drain well.
   ▶ ≈0:22
2. 2
   Heat olive oil in a skillet and sauté the blanched vegetables until lightly coated and fragrant.
   ▶ ≈1:27
3. 3
   Cook the pasta in the same boiling water used for the vegetables until al dente, about 13 minutes.
   ▶ ≈1:44
4. 4
   Make the pesto by blending pine nuts or almonds, garlic, and fresh herbs together. Add olive oil gradually while blending, then stir in Parmesan cheese and sea salt. Blend until smooth and vibrant green in color.
   ▶ ≈1:50
5. 5
   Drain the cooked pasta and toss with the sautéed vegetables and 2-3 tablespoons of pesto.
   ▶ ≈3:13
6. 6
   Plate the pasta and top with torn pieces of burrata cheese. Drizzle with additional pesto, season with sea salt and black pepper, finish with a drizzle of olive oil and fresh mint leaves.
   ▶ ≈3:31