Description
A delightful spring pasta dish featuring tender leeks, sweet peas, and creamy Fresh Burrata, balancing simplicity and elegance.
Ingredients
- 2 large leeks, cleaned and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons garlic, thinly sliced
- 1 teaspoon lemon rind, zested
- 1/4 teaspoon sea salt
- 1 cup fresh shelled peas (or frozen)
- 1 cup fresh parsley, cleaned
- 2/3 cups reserved pasta 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, cut into 3
- 1/2 cup radicchio, torn
Instructions
- Soak the leeks in cold water to remove grit, rinse well, then slice.
- Boil salted water in a large pot, add pasta, and cook until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, melt the unsalted butter over medium heat. Add leeks and cook until softened, about 5-7 minutes. Stir in garlic and lemon rind, cooking until fragrant.
- Toss in the peas and asparagus, season with sea salt, and cook until tender, about 4 minutes.
- Add drained pasta to the skillet along with some reserved pasta water and extra virgin olive oil. Toss gently. Add pasta water as needed for a creamy sauce.
- Remove from heat, stir in Parmigiano Reggiano, and top with Fresh Burrata and coarsely chopped parsley. Serve immediately garnished with radicchio.
Notes
For best flavor, allow Fresh Burrata to come to room temperature before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian