Name: Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Italian
Ingredients: 2 large leeks (cut into 1/2 inch rounds, about 8 cups); 1 cup fresh shelled peas (or frozen peas); 1 cup fresh parsley (cleaned, light stems ok); 1 teaspoon lemon rind (1/2″ long zested, about 1/2 lemon); 6 fat asparagus spears (ends peeled; each cut into 3 pieces); 1/2 cup radicchio (packed, torn into 1″ pieces); 2 tablespoons fresh parsley (coarsely chopped, for garnish); 2 tablespoons unsalted butter (organic preferred); 3 tablespoons extra virgin olive oil; 1/2 cup Parmigiano Reggiano (finely grated); 1 large ball fresh Burrata cheese; 2 tablespoons garlic (peeled, thinly sliced from about 4 medium cloves); 1/4 teaspoon sea salt; 1/8 teaspoon sea salt; 12 ounces large rigatoni pasta (or your favorite pasta); 2/3 cup reserved pasta cooking water (plus up to 1/3 cup extra if needed)

Jump to Recipe· 3.9 from 12 reviews

I’m so excited to share this Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe with you because it perfectly captures everything I adore about bright, fresh spring flavors all mingled in one stunning dish. The creamy burrata paired with the vibrant green pea sauce and tender asparagus makes every bite feel like a celebration of the season. It’s incredibly satisfying, yet light and refreshing — exactly what I crave when the days start getting warmer and the produce gets sweeter.

Why You’ll Love This Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe

From the first time I made this dish, I was hooked on its flavor profile. The sweetness of fresh peas combined with the gentle bite of leeks cooked in butter creates such a delicate base, and adding lemon zest lifts it with a subtle brightness that makes the whole sauce pop. Then, of course, there’s the burrata, which brings luxurious creaminess that melts right into the pasta. It’s a balance of fresh, creamy, and just a little bit tangy that keeps me coming back for more every spring.

What also makes this recipe one of my favorites is how approachable it is. Despite feeling fancy enough for guests or special occasions, it’s surprisingly simple to put together. The steps flow naturally from cooking the vegetables to blending the sauce, so I never feel overwhelmed in the kitchen. Plus, it’s perfect for everything from a leisurely weekend lunch to an easy yet elegant weeknight dinner. Whenever I serve it, folks are always impressed and somehow never get tired of the flavors. It really stands out as the kind of springtime pasta I could eat over and over.

Ingredients You’ll Need

A white tray with two handles holds three separate parts: on the left, pale beige tubular pasta stacked loosely; on the right, finely chopped green vegetables including peas and sliced light and dark green leek pieces; on the top right, a smooth bright green sauce, placed next to a shiny silver spoon resting diagonally in the tray. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe are refreshingly straightforward but crucial to nailing the perfect combination of tastes, textures, and colors. Each item plays a key role, whether it’s the butter that softens the leeks, the lemon zest that enlivens the sauce, or the fresh burrata that adds that creamy, indulgent touch at the end.

2 large leeks: Make sure to clean them thoroughly, as their gentle onion flavor forms the aromatic backbone of the sauce.
2 tablespoons unsalted butter: I like using organic for a rich, creamy base that helps cook the leeks evenly.

2 tablespoons garlic, thinly sliced: Adds a fragrant punch without overpowering the delicate spring flavors.
1 teaspoon lemon rind: Freshly zested lemon zest brightens the whole sauce with a fresh citrus note.
1/4 teaspoon sea salt: Enhances all the natural flavors without making it salty.

1 cup fresh shelled peas: Or frozen if fresh aren’t available; they provide sweetness and vibrant green color.
1 cup fresh parsley: Including some stems for extra herbaceous depth and freshness.
2/3 cup reserved pasta water: This starchy water is magic for turning the sauce silky and helping it cling perfectly to the pasta.

3 tablespoons extra virgin olive oil: Adds richness and smoothness to the blended sauce.
1/8 teaspoon sea salt: Fine-tunes the seasoning in the sauce and balances flavors.
12 ounces large rigatoni: I find rigatoni perfect for holding the sauce, but feel free to use your favorite pasta shape.

1/2 cup Parmigiano Reggiano, finely grated: Adds savory depth and a nutty bite to finish the dish.
1 large ball fresh burrata: The star ingredient for creamy luxury that melts right over the hot pasta.
2 tablespoons fresh parsley, coarsely chopped: For a fresh pop of green and a little peppery flavor in the finishing touch.

6 fat asparagus spears: Peeled and cut into chunks; they add crunch, color, and that unmistakable spring freshness.
1/2 cup radicchio: Torn into bite-sized pieces, it lends a subtle bitterness and lovely color contrast.

Directions

Step 1: Begin by cleaning the leeks. Cut away the dark green ends and the root end, then slice the leeks into 1/2 inch rounds. Soak these in a sink filled with cold water, swirling them gently to dislodge any grit. Drain well in a colander and shake out the excess water.

Step 2: While prepping the leeks, bring a large pot of salted water to a boil. Cook the pasta until al dente, usually about 8 minutes for gluten-free rigatoni. Reserve 1 cup of the starchy pasta water before draining, then rinse the pasta briefly under cool water to stop the cooking.

Step 3: In a wide 14-inch skillet, melt 2 tablespoons of butter over medium-low heat. Add the sliced leeks, garlic, and lemon zest. Cook gently, stirring often, until the leeks are very soft but still a little green—about 6 minutes. This slow cooking draws out their sweetness.

Step 4: Toss in the fresh or frozen peas and cook, stirring for 2 to 3 minutes, just until the peas become a bright, lively green and are tender. Season with 1/4 teaspoon sea salt and stir well.

Step 5: Scoop half of this cooked vegetable mixture into a blender. Add the parsley, reserved pasta water, olive oil, and 1/8 teaspoon salt. Blend on low then work up to high speed until the sauce is smooth and vibrantly green.

Step 6: Add the cooked pasta back to the pan. Pour on the blended sauce and toss well, adding up to an additional 1/3 cup of pasta water if the sauce seems too thick. Then spoon the leftover vegetable mixture on top.

Step 7: Sprinkle the finely grated Parmigiano Reggiano over the pasta, then tear the burrata into 1 1/2 inch pieces and scatter it across the dish along with the coarsely chopped parsley.

Step 8: Finally, arrange the peeled and cut asparagus spears and torn radicchio over the top. For a special touch, I like sprinkling crushed red pepper flakes on the burrata. Serve immediately while everything is warm and luscious.

Servings and Timing

This Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe serves about 6 people generously. The prep time is roughly 10 minutes, with a cook time around 27 minutes, totaling approximately 37 minutes from start to finish. There’s no resting time needed, so you can enjoy it fresh and warm right away, which is how the flavors sing the most.

How to Serve This Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe

A white plate with detailed edges holds a fresh pasta dish made up of short pasta tubes covered in a light green sauce. The pasta is layered with bright green asparagus pieces and small green peas, giving a fresh, vibrant look. The dish has small dollops of white creamy cheese scattered on top, some sprinkled lightly with red spice. Dark purple leaves add contrast and texture, while grated white cheese is spread across the whole dish. A silver spoon rests on the right edge of the plate. The background is a white marbled texture with a green and yellow striped cloth partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

When I serve this pasta, I like to keep things simple so the fresh flavors can shine. A crisp green salad with a light lemon vinaigrette pairs beautifully, adding a crunchy contrast to the creamy burrata and tender pasta. Roasted or grilled crusty bread is also a wonderful addition—you’ll want something to mop up every last bit of that gorgeous sauce.

Presentation-wise, I love tossing the pasta onto shallow bowls and carefully placing the burrata pieces on top just before serving, to showcase the gooey center. A little sprinkle of extra fresh parsley and a grind of black pepper really amps up the visual appeal and flavor. For beverage pairing, a chilled dry white wine like Sauvignon Blanc or a light, citrus-forward sparkling water is my go-to. It balances the richness while smoothing the palate.

This recipe feels perfect for so many occasions—from casual family dinners on a sunny evening to more festive springtime gatherings. It’s best enjoyed warm to fully appreciate the creamy burrata melting into the pasta, but I’ve also found it delicious served at room temperature for a relaxed picnic or light lunch. Portion-wise, I usually serve about 1 to 1 1/2 cups per person, depending on whether I’m pairing it with sides.

Variations

One of the things I love about this Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe is how versatile it is. If you need to switch things up, you can easily swap the rigatoni for gluten-free pasta or even a spiralized vegetable noodle for a lighter option. For a vegan twist, I recommend using a plant-based butter or olive oil alone and replacing burrata with a creamy cashew cheese or mashed avocado to maintain that luscious texture.

If you’re curious about flavor variations, you can introduce herbs like basil or mint into the sauce for an aromatic lift. Or try roasting the asparagus with a touch of garlic and chili flakes before adding it on top to deepen the flavor profile. Sometimes I like to stir in toasted pine nuts for an extra layer of crunch and nuttiness. Cooking-wise, I occasionally lightly sauté or char the radicchio and asparagus instead of roasting—they add a smoky contrast that pairs wonderfully with the sweet pea sauce.

Storage and Reheating

Storing Leftovers

Leftovers of this pasta keep beautifully in an airtight container sealed tightly to maintain freshness. I usually store it in the refrigerator for up to 2 days. Because of the delicate burrata, it’s better to add fresh burrata when you reheat rather than store it all mixed, or else the cheese can lose its silky texture.

Freezing

I don’t recommend freezing this dish because the burrata and fresh peas don’t freeze well and may become grainy or watery upon thawing. If you want to freeze part of the pasta, it’s best to save the plain cooked pasta and veggie blend without the cheese or fresh herbs, then reassemble with fresh ingredients when you heat it back up.

Reheating

The best way to reheat this pasta is gently on the stovetop over low heat. Add a splash of water or olive oil to keep the sauce from drying out. Avoid microwaving at high heat as it can separate the sauce and toughen the vegetables. When warm, stir gently, then add fresh torn burrata on top for that luscious finishing touch before serving.

FAQs

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work wonderfully for this recipe and are often picked at peak freshness, so they’re sweet and bright. Just thaw them before adding to the leeks and cook them until heated through and vibrant green.

What kind of pasta works best for this dish?

I love using rigatoni here because its shape holds the sauce well, but you can also use penne, fusilli, or even spaghetti if that’s what you have on hand. Just pick a pasta with some texture or ridges to really catch the sauce.

Is this recipe suitable for a vegan diet?

Not as written since it includes butter, Parmesan, and burrata. But you can easily veganize it by swapping vegan butter or olive oil for the butter, nutritional yeast or vegan Parmesan alternatives for Parmigiano, and a creamy vegan cheese or avocado for burrata.

Can I prepare parts of the recipe ahead of time?

Yes! You can clean and slice the leeks ahead of time and even cook the vegetable base in advance, storing it separately from the pasta and burrata. Just blend the sauce and assemble right before serving for best freshness.

What should I do if I can’t find fresh burrata?

If burrata isn’t available, fresh mozzarella is a decent substitute, but it won’t have the same creamy core. To mimic burrata’s richness, I recommend mixing fresh mozzarella with a little cream cheese or ricotta for a similar melt-in-your-mouth effect.

Conclusion

I truly hope you give this Spring Pasta with Leek and Pea Sauce, Burrata, and Asparagus Recipe a try because it embodies the best flavors of spring in a dish that feels both special and approachable. It’s one of my go-to recipes when I want something light, bright, and indulgent all at once. Trust me, once you taste that creamy burrata melting into fresh pea sauce with tender asparagus, you’ll fall in love too. Enjoy every delicious bite!