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
- 14" wide skillet
Ingredients
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 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
- 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 1" pieces)
Instructions
Instructions
- 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.
- 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.