Quick Spring Pasta with Green Pea Sauce and Burrata
Tender pasta with a creamy leek and pea sauce, topped with fresh burrata for a luxurious spring dish.
Ingredients:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
12 ounces pasta (spaghetti, fettuccine, or linguine)
2 tablespoons olive oil
2 medium leeks, white and light green parts only, cleaned and sliced
3 cloves garlic, minced
2 cups fresh or frozen peas
1/4 cup vegetable or chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
2 tablespoons lemon juice
Salt and black pepper to taste
1/4 teaspoon red pepper flakes (optional)
2 fresh burrata balls
Extra olive oil for drizzling
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water.
- Sauté leeks in olive oil until soft, add garlic and red pepper flakes.
- Cook peas with broth until tender. Puree half and combine with remaining peas.
- Season sauce with salt, pepper, lemon juice, and zest.
- Toss drained pasta with sauce, adding reserved pasta water if needed.
- Stir in Parmesan and parsley.
- Plate and top with torn burrata balls; drizzle with olive oil. Serve immediately.
Notes
Can use frozen peas, substitute ricotta for burrata, or add mint/basil for extra freshness.