Begin by bringing a large pot of salted water to a boil. Add your spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve about 1 cup of the pasta water before draining the pasta.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmering, add 2 cloves of minced garlic and sauté for about 1 minute until fragrant. Add 1 cup of fresh peas and cook until vibrant green and tender, about 4-5 minutes.

Introduce the drained pasta to the skillet, mixing it with the garlic and peas. Break apart the burrata cheese and add it, allowing it to melt slightly. Gently fold in a handful of torn fresh mint leaves.

Check the pasta's consistency and gradually stir in reserved pasta water until the sauce reaches the desired creaminess.

Plate your Spring Pea Pasta, drizzling a little extra virgin olive oil on top. Garnish with additional mint leaves, red pepper flakes, or toasted nuts if desired.