Name: Spring Pasta with Leek & Pea Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large leeks, soaked and sliced into circles; 2 tablespoons unsalted butter; 2 tablespoons garlic, peeled and thinly sliced (about 4 medium cloves); 1 teaspoon lemon zest (from about 1/2 a lemon); 1/4 teaspoon sea salt; 1 cup fresh shelled peas (or frozen); 1 cup fresh parsley, light stems are okay; 2/3 cup pasta cooking water; 3 tablespoons extra virgin olive oil; 1/8 teaspoon sea salt; 12 ounces rigatoni or your favorite pasta; 1/2 cup finely grated Parmigiano Reggiano; 1 large ball fresh burrata; 2 tablespoons coarsely chopped fresh parsley; 6 fat asparagus spears, peeled and cut into thirds; 1/2 cup radicchio, torn into 1-inch pieces

Description

A vibrant spring pasta dish with leeks, fresh peas, and creamy burrata, perfect for weeknight dinners or festive brunches.

Ingredients

2 large leeks, soaked and sliced into circles
2 tablespoons unsalted butter
2 tablespoons garlic, peeled and thinly sliced (about 4 medium cloves)
1 teaspoon lemon zest (from about 1/2 a lemon)
1/4 teaspoon sea salt
1 cup fresh shelled peas (or frozen)
1 cup fresh parsley, light stems are okay
2/3 cup pasta cooking water
3 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
12 ounces rigatoni or your favorite pasta
1/2 cup finely grated Parmigiano Reggiano
1 large ball fresh burrata
2 tablespoons coarsely chopped fresh parsley
6 fat asparagus spears, peeled and cut into thirds
1/2 cup radicchio, torn into 1-inch pieces

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Instructions

Clean the leeks: Rinse the leeks under cold water to remove any dirt and grit. Slice them into circles and soak them in a bowl of water for 10 minutes before draining.
Cook the pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Finish the dish: In a large skillet over medium heat, melt the butter. Add the leeks and garlic, sautéing until they become soft and fragrant, about 4–5 minutes. Stir in the lemon zest and salt.
Add peas and herbs: Incorporate the fresh peas and chopped parsley into the skillet. Pour in 2/3 cup of pasta water, and let everything simmer together for a couple of minutes.
Combine everything: Add the cooked pasta directly to the skillet, along with the olive oil, mixing well to combine all the ingredients.
Serve: Plate the pasta into bowls and top with fresh burrata, extra parsley, asparagus pieces, and radicchio for a pop of color.

Notes

For a perfect presentation, plate the pasta in shallow bowls and drizzle with high-quality olive oil. Pair with a light salad or crusty bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Cooking
Cuisine: Italian