Full of Spring Flavors! A quick sauté sauce if blended and tossed with large rigatoni and vegetables, topped with grated parmesan and burrata pieces. Add roasted asparagus and radicchio too!
A Quick Overview:
- Leeks, Garlic and Lemon Rind are sautéed until softened and sweet
- Fresh Peas are added and cooked for 2 – 3 minutes to retain color and flavor
- HALF is placed in the blender with starchy pasta water you have saved, and EVOO
- Pasta and sauce are combined; vegetables stirred in
- Roasted Asparagus spears and Roasted torn Radicchio is added ~ (make this!)
- For a finale: Grated Parmigiano Reggiano is added and topped with torn Burrata.. which melts into the sauce
The Flavor:
The flavor is garden-fresh with a subtle sweetness. Garlic and lemon rind add a essential bounce. As you read, half the veggies are puréed to add a creamy sauce, so the textures are smooth, chunky & creamy.
Parmesan Reggiano adds that aged richness, as it always does, and Burrata offers an incredible layer of milky, buttery flavor.
Leeks:
- I ♥️ Leeks!
- I use them often, as it elevates soup’s depth and flavor with their sweetness (and beautiful color.)
- Leeks have a delicate and mild taste, with a subtle sweetness and a hint of onion flavor, but less pungent.
- Leeks are deliciously creamy when cooked at lower temperatures.
- Low in calories but high in nutrients, particularly magnesium and vitamins A, C, and K.
This Recipe is Incredibly Versatile!
In the recipe, HALF the sauce is added to a blender for a smooth addition.
BUT, you can skip this step and add the Leek & Pea sauté and toss with the pasta… no blending.
If doing so, add 1/2 cup “pasta water” to the skillet after combining.
Do not skip adding Parmesan Cheese, and the Burrata addition adds a layer of flavor and creaminess. (Roasted Asparagus & Radicchio elevates the dish!)
If you are looking for a stellar Gluten Free Pasta – this is the best! (and I have tried many.)
Its shape is a large Rigatoni with handles sides – or a jumbo Penne.
I love it, and large enough to hold sauce and peas inside!
Use any pasta you like in this recipe!
The Steps:
1. Cook pasta in boiled salt water until al dente – SAVE 1 cup “pasta water.”
2. Cook Leeks, Garlic and Lemon rind over medium – low heat until softened for 6 minutes.
3. Add Peas – cook just 2 -3 minutes!
4. Add 1/2 vegetables in pan to a blender with pasta water, parsley & EVOO
5. To the pan – add cooked pasta, blended sauce and half reserved vegetables
6. Top with Grated Parmesan Reggiano cheese – add roasted asparagus and radicchio (see below.)
7. Tear the Burrata – let any creaminess drip into the sauce, sprinkle with red chili flakes… ENJOY!
Roasting Asparagus & Radicchio:
Preheat oven to 400 degrees. Add 6 asparagus spears (peeling fat ends) to a roasting pan. Add torn 1″ pieces of Radicchio to the other side. Drizzle EVOO, sprinkle with S & P and roast. Radicchio should be done in ONE minute! Purple with just browned edges, remove to a plate. Asparagus roasts in 6 – 8 minutes.
~ Add to the finished dish
Note from Karen:
As Spring vegetables and fruits are soon coming to Farmers’ Markets and shops (and maybe from your garden) in the next few weeks – you will have these recipes to explore & make:
ALL SPRING RECIPES (here)
Happy Spring! Enjoy this veggie-forward delicious pasta!
Karen
Spring Pasta with Leek & Pea Sauce with Fresh Burrata
Equipment
- 1 14" pan I use a vintage enamel coated cast iron one by Copco
Ingredients
Leek & Pea Sauce:
- 2 large leeks, 1/2 Inch to soak; 8 cups sliced in circles
- 2 tablespoon unsalted butter, I use organic
- 2 tablespoons garlic, peeled, thinly sliced (from about 4 med. cloves)
- 1 teaspoon lemon rind, 1/2" long zested (about 1/2 lemon)
- 1/4 teaspoon sea salt
- 1 cup fresh shelled peas, can use frozen
- 1 cup fresh parsley, cleaned, light stems ok
- 2/3 cups pasta "water" , from your cooked pasta (PS: take out 1 cup of water)
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon sea salt
Pasta:
- 12 ounces large rigatoni*, or your favorite pasta
Cheeses:
- 1/2 cup Parmigiano Reggiano, finely grated
- 1 large ball Fresh Burrata
Garnishes:
- 2 tablespoons fresh parsley, coarsely chopped
Optional Garnishes: See preparation in notes
- 6 fat asparagus spears , ends peeled; each cut into 3
- 1/2 cup radicchio, packed, torn 1" pieces
Instructions
Clean Leeks, Cook Pasta:
- Clean Leeks: Cut away dark green ends; save for stock. Cut away root end. Cut into 1/2 inch rounds, add to sink and cover with cold water. Swish around to encourage all dirt to fall to the bottom. Add to a colander; shake out excess water. Cook Pasta in plenty of boiling water, stirring from time to time. This gluten free pasta cooked in 8 minutes. TAKE OUT 1 cup of pasta water, add pasta to a colander in sink, refresh with cool water.
- In the meantime: To a 14" wide skillet melt 2 T. butter over low – medium heat, add leeks, garlic and lemon peel, cook – stirring until very soft, yet still somewhat green, about 6 minutes.
- Add fresh peas (or frozen) and cook stirring for 2 -3 minutes until bright green and just cooked. Season with 1/4 teaspoon salt, stir in.
- Add HALF of the vegetable mixture to the carafe of a blender. Reserve remainder! Add 1 cup parsley, 2/3 cups reserved pasta water and 3 T. EVOO and 1/8 t. salt. Blend from low speed to high. Will be bright green and smooth.
Finishing the Dish:
- See notes if making roasted asparagus & radicchio. Add cooked pasta back into the pan. Add blender sauce, toss. Add up to 1/3 extra cup pasta water if necessary. Top with reserved Leek & Pea mixture, Add parmesan cheese, burrata torn into 1 1/2" pieces and 2 T. chopped parsley. Top with roasted asparagus & radicchio. Nice touch: add a sprinkle of crushed red peppers to the burrata.
Notes
The best gluten free pasta from Italy, bronze cut die. Roasting asparagus & radicchio: heat oven to 375 degrees. Add asparagus and radicchio to a pan, separated. Toss both with a little EVOO and a sprinkle of salt & pepper. Roast, remove radicchio in 1 -2 minutes as the edges just brown. Leave asparagus total of 6 – 8 minutes until crisp tender. Set both aside, toss into finished pasta. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.