Graza

Bring the water to a boil. Fill a large pot with water and bring it to a rolling boil. Once it’s bubbling, add a hefty pinch of salt and a good glug of Sizzle.

Prep an ice bath. Fill a large bowl with ice water and keep it nearby.

Blanch the arugula. Add the arugula to the boiling water and cook for 30 seconds, just until wilted and vibrant green. Quickly transfer it to the ice bath to stop the cooking. Once chilled, squeeze out all the excess water and set aside.

Cook the peas. If you're using fresh peas, boil them in the same water until tender, about 3–5 minutes. Once soft, move them into the ice bath to chill. (Leave the pot of boiling water on the stove—you’ll need it for the pasta.)

Make the green sauce. Add the drained peas and arugula to a blender. Add lemon zest, garlic, anchovies, a generous pour of Drizzle, pecorino, and a splash of cold water. Blend until completely smooth. Taste and season with salt and pepper as needed.

Cook the pasta. Drop your pasta into the same pot of boiling water and cook until al dente. Reserve some pasta water before draining.

Combine pasta and sauce. Transfer the drained pasta to a large skillet over low heat. Add a bit of the reserved pasta water, then pour in the green sauce. Toss to coat, adding more pasta water as needed until the pasta is glossy and well coated

Plate and garnish. Serve the pasta in bowls. Top each serving with a scoop of burrata, a bit more lemon zest, freshly cracked black pepper, and a generous drizzle of Drizzle.