Description
A vibrant spring pasta featuring a creamy leek and pea sauce blended with fresh parsley and lemon zest, tossed with rigatoni, topped with fresh burrata cheese, Parmesan, and roasted asparagus and radicchio, creating a fresh and flavorful vegetarian dish perfect for springtime meals.
Ingredients
Vegetables & Herbs
- 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)
Dairy & Oils
- 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
Other Ingredients
- 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)
Instructions
- Clean Leeks and Cook Pasta: Remove dark green ends and root ends from leeks; discard or save for stock. Slice leeks into 1/2 inch rounds, place in cold water, swish around to remove dirt, then drain in a colander. Cook rigatoni pasta in boiling salted water according to package directions (about 8 minutes for gluten-free). Reserve 1 cup of pasta water before draining, then rinse pasta briefly with cool water and drain.
- Sauté Leeks, Garlic, and Lemon Zest: In a wide 14-inch skillet, melt 2 tablespoons unsalted butter over low to medium heat. Add sliced leeks, garlic, and lemon zest. Cook, stirring frequently, until leeks are very soft yet still green, about 6 minutes.
- Add Peas and Season: Stir in fresh or frozen peas and cook for 2 to 3 minutes until peas are bright green and just tender. Season with 1/4 teaspoon sea salt and stir well.
- Blend Sauce: Transfer half of the leek and pea mixture to a blender. Add 1 cup fresh parsley, 2/3 cup reserved pasta water, 3 tablespoons extra virgin olive oil, and 1/8 teaspoon sea salt. Blend on low to high speed until sauce is bright green and smooth. Reserve the remaining leek and pea mixture.
- Prepare Roasted Asparagus and Radicchio: (See notes for roasting tips.) Roast prepared asparagus spears and torn radicchio pieces until tender and slightly caramelized.
- Toss Pasta with Sauce: Return the cooked rigatoni to the skillet. Pour in the blended leek and pea sauce and toss to combine well. If the sauce is too thick, add up to 1/3 cup additional reserved pasta water to loosen.
- Assemble and Garnish: Top the tossed pasta with the reserved leek and pea mixture. Sprinkle evenly with grated Parmigiano Reggiano. Tear fresh burrata cheese into pieces about 1 1/2 inches in size and scatter on top. Garnish with 2 tablespoons chopped fresh parsley. Arrange the roasted asparagus and radicchio over the dish. For an extra touch, sprinkle crushed red pepper flakes on the burrata.
Notes
- To roast asparagus and radicchio: Preheat oven to 400°F (200°C). Toss asparagus and radicchio with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.
- This dish can be made with frozen peas if fresh are not available; just reduce cooking time slightly in the skillet.
- Use gluten-free pasta for a gluten-free version.
- Crushed red pepper flakes add a nice spicy contrast to the creamy burrata but are optional.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
