Description
Spring Pasta with Leek & Pea Sauce and Fresh Burrata combines silky leeks, sweet peas, fresh herbs, and creamy burrata for a vibrant seasonal pasta that delivers comfort and freshness in every bite.
Ingredients
- 1 pound fresh linguine or fettuccine
- 3 large leeks, white and light green parts only, thinly sliced
- 2 cups fresh or frozen peas
- 3 cloves garlic, minced
- 1/2 cup dry white wine or vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 8 oz fresh burrata cheese, torn
- Lemon zest for garnish (optional)
- Red pepper flakes (optional)
Instructions
1. Clean leeks thoroughly and slice thinly. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large skillet over medium heat. Add leeks with a pinch of salt and cook 8–10 minutes until soft and golden.
3. Add minced garlic and cook 1 minute until fragrant.
4. Pour in white wine and simmer 2–3 minutes to reduce slightly.
5. Cook pasta until 1 minute shy of al dente. Reserve 1 cup pasta water before draining.
6. Add peas to leek mixture and cook 2–3 minutes (1–2 minutes if frozen).
7. Stir in cream and bring to a gentle simmer.
8. Add drained pasta to skillet and toss, adding reserved pasta water gradually until sauce becomes silky.
9. Remove from heat and stir in fresh herbs and Parmesan.
10. Transfer to bowls and top with torn burrata, lemon zest, and red pepper flakes if desired.
Notes
- Do not overcook peas to preserve their bright color and sweetness.
- Reserve pasta water to create a smooth, emulsified sauce.
- Add burrata only when plating to maintain creamy texture.
- Leek base can be made 2 days in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 6g
- Sodium: 460mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 38mg
Keywords: spring pasta, leek and pea pasta, pasta with burrata, seasonal pasta recipe