On Monday, the Food Network star will be cooking for attendees at the White House's Easter Egg Roll.
"I am so super excited," Burrell tells PEOPLE. "The White House is such a beautiful place, and I can't wait to visit and see the President and the First Lady and, of course, to do something fun for the kids."
On Burrell's menu: orecchiette with broccoli rabe pesto and sausage (which comes from her cookbook Cook Like a Rock Star) because, as she says, "A pasta dish is a great way to get kids to eat veggies."
Want to try Burrell's recipe yourself? Check out the recipe below:
Orecchiette with Broccoli Rabe Pesto & SausageServes 4 to 6; takes about 30 minutes
For the pesto:
2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
½ cup chopped pistachios
¾ cup freshly grated Parmigiano
Extra virgin olive oil
¼ cup mascarpone
For the pasta:
Extra virgin olive oil
½ pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano
Directions for the pesto:
1. Bring a large pot of well-salted water to a boil. Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
2. Reserve a cup of the rabe. Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste. Add the pistachios and Parm and purée until smooth. If it seems dry, drizzle in a little olive oil while the machine is running. Add the mascarpone and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.
Directions for the pasta:
1. Coat a large sauté pan with olive oil and bring to medium-high heat. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
2. Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with ½ cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine. Divide among bowls and serve immediately. Any leftover pesto can be frozen.