Put all the dressing ingredients in a food processor and blend until smooth. Set aside.
Bring a large pot of water to a boil. Salt the water generously and cook the bow ties until al dente. Drain and rinse with cold water.
Cook the peas just for a minute or so then rinse under cold water.
Roast the asparagus coated with a little olive oil and salt and pepper on a baking sheet at 425F for about 7-9 minutes until tender. Remove and chop into pieces once cooled.
Toss your pasta with your veggies and dressing. Reserve a little dressing for serving. Top with the Burrata and dig in. Best served at room temperature. If making ahead reserve some of the dressing to refresh when serving and bring to room temperature first.