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!
Servings: 6 large servings; 8 smaller ones
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.
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: 386kcal | Carbohydrates: 52g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 299mg | Potassium: 334mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1826IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 3mg