Sensory Detail or Personal Story
I remember the first time I made Spring Pasta with Leek & Pea Sauce. The kitchen filled with the fragrant smell of sautéed leeks and garlic, like a warm hug for the senses. As spring arrived, I sought comfort in fresh and vibrant ingredients, making this dish a staple in my home. Every bite brings back the feeling of sunshine and blooming flowers outside, connecting the beauty of nature to the meal on our table. It’s that connection to the seasons that makes this pasta dish special; it celebrates fresh ingredients at their peak, like sweet peas and bright asparagus, paired perfectly with the creamy burrata that ties it all together.
Why Make This Recipe
Spring Pasta with Leek & Pea Sauce is more than just a dish; it’s a celebration of the season. It’s easy to prepare, doesn’t take much time, and brings a burst of fresh flavors. The creamy burrata adds a delightful richness that balances the earthy flavors of leeks and sweet peas. Whether you’re having a casual dinner or a small gathering, this recipe impresses without being overwhelming.
How to Make Spring Pasta with Leek & Pea Sauce
Ingredients
- 2 large leeks (1/2 inch to soak; 8 cups sliced in circles)
- 2 tablespoons unsalted butter (I use organic)
- 2 tablespoons garlic (peeled, thinly sliced from about 4 medium cloves)
- 1 teaspoon lemon rind (1/2″ long zested from about 1/2 lemon)
- 1/4 teaspoon sea salt
- 1 cup fresh shelled peas (can use frozen)
- 1 cup fresh parsley (cleaned; light stems okay)
- 2/3 cups pasta water (from your cooked pasta; take out 1 cup of water)
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon sea salt
- 12 ounces large rigatoni or your favorite pasta
- 1/2 cup Parmigiano Reggiano (finely grated)
- 1 large ball Fresh Burrata
- 2 tablespoons fresh parsley (coarsely chopped)
- 6 fat asparagus spears (ends peeled; each cut into 3)
- 1/2 cup radicchio (packed, torn into 1″ pieces)
Directions
- Clean Leeks: Rinse the leeks thoroughly to remove any dirt. Slice them into circles and soak them in water for about 30 minutes. Drain before using.
- Cook Pasta: In a large pot, bring salted water to a boil. Add the rigatoni and cook it according to package directions until al dente. Reserve one cup of pasta water and drain the rest.
- Finishing the Dish: In a large skillet, melt the unsalted butter over medium heat. Add the cleaned leeks and sauté for about 5 minutes until they begin to soften. Stir in the garlic, lemon zest, and salt. Cook for about 2 more minutes. Add the fresh peas and asparagus, cooking until tender, about 3-4 minutes. Add the pasta, reserved pasta water, olive oil, and half of the parsley. Toss to combine everything. Finish with Parmigiano Reggiano and season with salt. Serve immediately by placing a ball of burrata on top and garnish with fresh parsley and radicchio.
How to Serve Spring Pasta with Leek & Pea Sauce
Serve this pasta hot, with the creamy burrata on top and a sprinkle of fresh parsley and radicchio for a pop of color. A drizzle of extra virgin olive oil can also enhance the flavors. Pair it with a light salad or some crusty bread for a complete meal.
How to Store Spring Pasta with Leek & Pea Sauce
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen up the sauce if needed.
Tips to Make Spring Pasta with Leek & Pea Sauce
- Make sure to soak the leeks well to get rid of any grit.
- Use seasonal vegetables for the best flavor—feel free to add or substitute with items like snap peas or baby spinach.
- If you can’t find burrata, fresh mozzarella is a good alternative.
Variation
You can easily switch up the type of pasta you use, or incorporate other spring vegetables like zucchini or fava beans for extra texture and flavor.
FAQs
1. Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly in this recipe and save you the trouble of shelling fresh ones.
2. What if I can’t find burrata?
If burrata isn’t available, fresh mozzarella or goat cheese can work as a delicious substitute.
3. How do I ensure the pasta doesn’t stick together?
Make sure to stir the pasta during the first few minutes of cooking and add a splash of olive oil to the water to help keep it from sticking.
Spring Pasta with Leek & Pea Sauce
Ingredients
For the Pasta
- 12 ounces large rigatoni or your favorite pasta
- 2/3 cups pasta water Reserve from cooked pasta
For the Sauce
- 2 large leeks Sliced and soaked
- 2 tablespoons unsalted butter Organic preferred
- 2 tablespoons garlic Peeled and thinly sliced, from about 4 medium cloves
- 1 teaspoon lemon rind Zested from about 1/2 lemon
- 1/4 teaspoon sea salt
- 1 cup fresh shelled peas Can use frozen
- 6 fat asparagus spears Ends peeled and cut into thirds
- 1/2 cup Parmigiano Reggiano Finely grated
- 1 large Fresh Burrata
- 2 tablespoons fresh parsley Coarsely chopped
- 1/2 cup radicchio Packed and torn into 1 inch pieces
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon sea salt
For Garnishing
- 2 tablespoons fresh parsley Coarsely chopped
Method
Preparation
- Rinse the leeks thoroughly to remove any dirt. Slice them into circles and soak them in water for about 30 minutes. Drain before using.
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the rigatoni and cook it according to package directions until al dente. Reserve one cup of pasta water and drain the rest.
Finishing the Sauce
- In a large skillet, melt the unsalted butter over medium heat. Add the cleaned leeks and sauté for about 5 minutes until they begin to soften.
- Stir in the garlic, lemon zest, and salt. Cook for about 2 more minutes.
- Add the fresh peas and asparagus, cooking until tender, about 3-4 minutes.
- Add the pasta, reserved pasta water, olive oil, and half of the parsley. Toss to combine everything.
- Finish with Parmigiano Reggiano and season with salt.
Serving
- Serve immediately by placing a ball of burrata on top and garnish with fresh parsley and radicchio.