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