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Spring Pasta with Leek & Pea Sauce & Creamy Burrata Recipe
Ash Tyrrell

Spring Pasta with Leek & Pea Sauce & Creamy Burrata Recipe

I recently made this spring pasta, and honestly, it felt like a bowl full of sunshine. The combination of sweet peas, soft leeks, and creamy burrata turned out even better than I expected. I loved how light yet satisfying it was, especially with that fresh lemony touch. The sauce came together so quickly, and the textures were just perfect
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Total Time 37 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 large leeks thinly sliced – make sure to wash thoroughly to remove dirt hidden between layers
  • 2 tablespoons unsalted butter – adds richness; use high-quality butter for better flavor
  • 2 tablespoons garlic thinly sliced – fresh garlic enhances the aroma and depth
  • 1 teaspoon lemon zest – gives a bright fresh lift to the dish
  • 1/4 teaspoon sea salt – balances the sweetness of peas and leeks
  • 1 cup fresh peas or frozen – fresh peas give better sweetness, but frozen works well too
  • 1 cup fresh parsley – adds freshness and color; include tender stems
  • 2/3 cup reserved pasta water – helps create a silky emulsified sauce
  • 3 tablespoons extra virgin olive oil – use good-quality oil for a smooth finish
  • 12 ounces rigatoni or pasta of choice – larger shapes hold sauce better
  • 1/2 cup Parmigiano Reggiano grated fresh – always grate fresh for best flavor
  • 1 large burrata ball – adds creamy richness when torn over the pasta
  • Optional: asparagus spears & radicchio – roasted for extra depth and texture

Method
 

  1. Start by boiling salted water and cooking your pasta until al dente. Be sure to reserve about a cup of pasta water before draining. This starchy water is key to creating a smooth sauce later. Rinse lightly if needed and set aside.
  2. Melt butter in a large skillet over medium-low heat. Add sliced leeks, garlic, and lemon zest, cooking until soft and slightly sweet. This step builds the base flavor, so don’t rush it—about 6 minutes works best.
  3. Stir in the peas and cook briefly for 2–3 minutes. You want them tender but still bright green. Overcooking can dull their color and sweetness, so keep an eye on them.
  4. Transfer half of the vegetable mixture to a blender. Add parsley, olive oil, and reserved pasta water, then blend until smooth. This creates a creamy, vibrant green sauce without needing heavy cream.
  5. Return cooked pasta to the skillet with the remaining vegetables. Pour in the blended sauce and toss everything together. Add extra pasta water if needed to loosen the sauce and coat the pasta evenly.
  6. Sprinkle grated Parmesan over the pasta and gently mix. Tear the burrata into pieces and place it on top, letting it melt slightly into the warm dish. This final step adds a luxurious, creamy finish.

Notes

  • I always save extra pasta water—it helps adjust sauce consistency perfectly
  • Don’t skip blending part of the sauce; it creates that creamy texture without cream
  • I prefer fresh lemon zest instead of juice for a subtle brightness
  • Roast the asparagus separately for a slightly smoky flavor
  • Add chili flakes at the end if you like a bit of heat