Getting hangry? Me too. Let’s make some pasta real quick.
This is the kind of pasta recipe where you can pull it all together in the time it takes the pasta to cook, which is glorious. (Unless you’re podding your edamame beans by hand. For these purposes I will assume you aren’t.)
We have protein packed edamame beans cooked with green onions and garlic, with lots of lemon zest to perk things up. We toss in the spaghetti, some pecorino cheese, a load of juicy cherry tomatoes, and top the whole thing with creamy burrata. (Buffalo mozzarella works great here too!) It is tasty, fresh and satisfying despite being so simple.
It’s going to be my go to Summer Dinner of 2026.
Ingredient Notes & Swaps
- I love burrata cheese here, but tangy slices of buffalo mozzarella work great as an alternative.
- You would be very welcome to use fava beans (broad beans) instead of edamame here. Even plain ol’ garden peas would be grand!
- Parsley can be used instead of (or as well as) basil.
- Be sure to use quality cherry tomatoes. They are added to the dish raw so you want to get a hit of good juicy cherry tomato flavor.
- This recipe is written using fresh edamame beans, but if you want to use frozen, you’ll just need to defrost them before you add them into the pan to saute.
- I like to use long pasta shapes like spaghetti or linguine for this recipe, but I expect that a shorter pasta shape such as penne or fusilli would work just as well.
More Tasty Summer Burrata Recipes
Side Dish Ideas
You really don’t need anything else here, but if you’re not in a rush and want some extras…
- Put your air fryer to use and make Air Fryer Broccoli Parmesan or Air Fryer Garlic Bread.
- Get some extra greens on the table with this Crispy Roasted Kale Caesar Salad.
- For a veggie packed side dish, try Roasted Mushrooms & Green Beans with Feta or Sauteed Kale Salad.
Pasta with Edamame, Lemon & Burrata
A light but flavorful bowl of pasta with edamame beans, lemon and cherry tomatoes – topped with lusciously creamy burrata cheese. This simple pasta comes together in just 20 minutes.
Ingredients
- 10 oz (280 g) dried spaghetti or linguine
- â…“ cup (80 ml) olive oil
- 1 cup (140 g) edamame beans
- 4 cloves garlic
- 5 green onions (spring onions)
- 1 lemon, zest and juice
- â…“ cup (35 g) pecorino or parmesan cheese, finely grated
- 1.5 cups (225 g) cherry tomatoes, quartered
- 1 handful basil, chopped
- 1 ball burrata cheese, usually 100-150g drained weight
Instructions
- Set the pasta cooking according to package instructions.10 oz dried spaghetti or linguine
- Meanwhile, heat the olive oil in a saute pan over a low heat. Add in the edamame beans, green onions and garlic. Saute for a minute or two, just until the onion and garlic have softened a little.1/3 cup olive oil, 1 cup edamame beans, 5 green onions (spring onions), 4 cloves garlic
- Add in the lemon zest and juice, remove from the heat, and set aside until the pasta is ready.1 lemon
- Once cooked, drain the pasta and reserve a cup full of the cooking water. Add the pasta to the pan alongside the pecorino cheese and a splash of the cooking water. Over a low heat, toss vigorously until the cheese has melted through and a very light sauce is coating the pasta.1/3 cup pecorino or parmesan cheese
- Add the cherry tomatoes and basil and toss through until just mixed in. We aren't trying to cook or break down the cherry tomatoes – we want them to just slightly warm up but stay juicy!1.5 cups cherry tomatoes, 1 handful basil
- Serve the pasta into bowls. Divide the burrata cheese evenly between the portions and add to the top of each bowl. Serve immediately.1 ball burrata cheese
Calories: 819kcal, Carbohydrates: 84g, Protein: 30g, Fat: 43g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Cholesterol: 47mg, Sodium: 152mg, Potassium: 689mg, Fiber: 6g, Sugar: 7g, Vitamin A: 996IU, Vitamin C: 26mg, Calcium: 476mg, Iron: 4mg