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Spring pasta dish with leek and pea sauce, garnished with fresh burrata cheese.

Spring Pasta with Leek & Pea Sauce with Fresh Burrata

A comforting and vibrant pasta dish that combines the sweetness of spring peas and the earthiness of leeks, topped with creamy burrata and fresh herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 540 kcal

Ingredients
  

For the Leek & Pea Sauce

  • 2 large leeks sliced into 1/2 inch pieces
  • 2 tablespoons unsalted butter organic preferred
  • 2 tablespoons garlic peeled, thinly sliced (about 4 medium cloves)
  • 1 teaspoon lemon rind zested from about 1/2 lemon
  • 1/4 teaspoon sea salt
  • 1 cup fresh shelled peas can use frozen
  • 2/3 cups pasta water reserved from cooking pasta
  • 3 tablespoons extra virgin olive oil
  • 1/8 teaspoon sea salt

For the Pasta

  • 12 ounces large rigatoni or your favorite pasta
  • 1/2 cup Parmigiano Reggiano finely grated
  • 1 large ball fresh burrata
  • 2 tablespoons fresh parsley coarsely chopped
  • 6 fat asparagus spears ends peeled and cut into 3
  • 1/2 cup radicchio packed, torn into 1 inch pieces
  • 1 cup fresh parsley cleaned, light stems okay

Instructions
 

Preparation

  • Clean the leeks thoroughly and slice them into half-inch pieces.

Cooking

  • In a large skillet, melt the unsalted butter over medium heat. Add the sliced leeks and cook until tender, about 5 minutes.
  • Stir in the sliced garlic, lemon rind, and sea salt; let cook for an additional 2 minutes until fragrant.
  • Add the fresh peas and cook for another 3-4 minutes until just tender.
  • Meanwhile, cook the rigatoni in a large pot of salted boiling water until al dente; reserve 2/3 cups of pasta water and drain the rest.
  • Toss the pasta with the leek and pea mixture in the skillet. Add reserved pasta water as needed to achieve desired sauce consistency.
  • Drizzle with extra virgin olive oil and fold in fresh parsley. Season to taste with additional sea salt if needed.
  • Tear the burrata into pieces and gently scatter over the top. Sprinkle with grated Parmigiano Reggiano and chopped parsley before serving.

Notes

Serve while warm for best flavor. Pair with a light white wine and possibly a fresh green salad. Store leftovers without burrata to maintain texture.
Keyword Burrata, Comfort Food, Leek, Peas, Spring Pasta