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Spring Pasta with Leek & Pea Sauce: A Creamy Delight for All

Spring Pasta with Leek & Pea Sauce is a creamy delight featuring fresh leeks and peas, ideal for a quick, gluten-free, and vegetarian-friendly meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons unsalted butter Use organic for the best taste
  • 3 cloves garlic Fresh cloves preferred
  • 1/2 lemon lemon rind Zest for optimum flavor
  • to taste teaspoon sea salt Essential for seasoning
  • 1 cup fresh shelled peas Frozen peas can be substituted
  • a handful fresh parsley Adds freshness and color
  • 1 cup pasta water Reserved from cooked pasta
  • 2 tablespoons extra virgin olive oil (EVOO) High-quality oil recommended
For the Pasta
  • 12 ounces rigatoni Or preferred gluten-free pasta
For Toppings
  • 1/2 cup Parmesan Reggiano Finely grated for even distribution
  • 1 large ball fresh burrata Maximize creaminess
  • fresh parsley For garnishing
  • 1 bunch asparagus Use fat spears for best results
  • 1 head radicchio Roast quickly to preserve color

Equipment

  • Large pot
  • large skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and sea salt, bringing it to a boil. Add rigatoni and cook until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water before draining.
  2. In a skillet, melt unsalted butter over medium heat. Add sliced leeks, minced garlic, and lemon zest. Sauté until leeks are soft and translucent, about 6 minutes.
  3. Add fresh or frozen peas to the skillet. Cook for an additional 2-3 minutes until peas are bright green and tender.
  4. Transfer half of the vegetable mixture to a blender. Add parsley, reserved pasta water, and olive oil. Blend until smooth and vibrant green.
  5. Return drained rigatoni to the skillet. Mix in the blended sauce with remaining vegetables. Toss over low heat for 1-2 minutes, adding more pasta water if needed.
  6. Serve topped with grated Parmesan, pieces of burrata, roasted asparagus, and radicchio. Sprinkle red chili flakes if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 350mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 850IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Reserve pasta water before draining for a creamy sauce. Sauté leeks and garlic until soft to preserve flavor. Fresh peas are preferred, but frozen are also fine. Adjust sauce consistency with pasta water if needed. Blending half the mixture is essential for a smooth sauce.

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