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Spring Pasta with Leek & Pea Sauce with Fresh Burrata

A delightful and nourishing pasta dish that celebrates the vibrant flavors of spring with leeks, peas, and creamy burrata.
Print Recipe
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 sauce

  • 2 large leeks (1/2 inch to soak; 8 cups sliced in circles) Clean thoroughly and slice into half-inch pieces.
  • 2 tablespoons unsalted butter Organic recommended.
  • 2 tablespoons garlic (peeled, thinly sliced from about 4 medium cloves)
  • 1 teaspoon lemon rind (1/2" long zested, about 1/2 lemon)
  • 1/4 teaspoon sea salt Adjust to taste.
  • 1 cup fresh shelled peas (can use frozen)
  • 2/3 cup pasta water (from your cooked pasta) Reserve from cooking pasta.
  • 3 tablespoons extra virgin olive oil
  • 1/8 teaspoon sea salt Adjust to taste.

Pasta & Toppings

  • 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; each cut into 3)
  • 1/2 cup radicchio (packed, torn into 1" pieces)

Garnish

  • 1 cup fresh parsley (cleaned, light stems okay)

Instructions
 

Preparation

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

Combining

  • 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.

Assembly

  • Tear the burrata into pieces and gently scatter over the top.
  • Sprinkle with grated Parmigiano Reggiano and chopped parsley before serving.

Notes

Serve promptly while warm for the best experience. Pairs beautifully with a light white wine, fresh green salad, and crusty artisan bread.
Keyword Burrata, Leek and Pea Sauce, Spring Pasta