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.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 20gFat: 25gSaturated Fat: 12gSodium: 500mgFiber: 7gSugar: 5g
Notes
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. 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!