Spring Pasta with Leek & Pea Sauce with Fresh Burrata

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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 wonderful LIGHT sauce tossed with Pasta, Leek & Pea Sauce, Leeks, Peas, Roasted Asparagus Roasted Radicchio, Grated Parmigiano Reggiano and fresh torn Burrata Cheese

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 
Spring Pasta with Leek & Pea Sauce with Fresh Burrata

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. 
Spring Pasta with Leek & Pea Sauce with Fresh Burrata
A terrific Spring dish – add the Roasted Asparagus & Radicchio.. delish!

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!)

Ingredients for: Spring Pasta with Leek & Pea Sauce with Fresh Burrata
Ingredients for the dish
Gluten Free La Fabrica Della Pasta; 'e Candele ca' Pont shape
Gluten Free La Fabrica Della Pasta; ‘e Candele ca’ Pont shape

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!

Lots of fresh parsley!
Lots of fresh parsley in the recipe – 1 cup, can use light stems.

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!

Leek & Pea Pasta blended sauce
Leek & Pea Pasta blended sauce

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.)

Spring Pasta with Leek & Pea Sauce with Fresh Burrata

7. Tear the Burrata – let any creaminess drip into the sauce, sprinkle with red chili flakes… ENJOY!

Roasting Asparagus & Radicchio:

Adds color and extra veggies!!

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

This pasta is perfect for holding the sauce… and peas!

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

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Spring Pasta with Leek & Pea Sauce with Fresh Burrata

Servings: 6 large servings; 8 smaller ones
Prep: 25 minutes
Cook: 12 minutes
Total: 37 minutes
Spring Pasta with Leek & Pea Sauce with Fresh Burrata
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!

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

*Large rigatoni: I use gluten free La Fabrica Della Pasta; ‘e Candele ca’ Pont shape. 
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

Calories: 386kcalCarbohydrates: 52gProtein: 13gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 16mgSodium: 299mgPotassium: 334mgFiber: 4gSugar: 4gVitamin A: 1826IUVitamin C: 30mgCalcium: 159mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course Pasta, Side Pasta
Cuisine: American
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