Spring Pasta with Leek & Pea Sauce with Fresh Burrata: 7 Amazing Creamy Fresh Dish
A creamy spring pasta featuring tender leeks, sweet peas, and rich burrata for a balanced seasonal dish.
Ingredients
Scale
12 ounces pasta
2 tablespoons olive oil
2 medium leeks, sliced
2 cloves garlic, minced
1 cup peas
1 cup heavy cream
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon zest
1 tablespoon lemon juice
8 ounces burrata
2 tablespoons parsley
Reserved pasta water
Instructions
- Cook pasta in salted boiling water until al dente. Reserve pasta water and drain.
- Heat olive oil in a skillet and cook leeks until soft.
- Add garlic and cook briefly.
- Stir in peas and cook until heated through.
- Add cream and simmer until slightly thickened.
- Season with salt, pepper, lemon zest, and juice.
- Add pasta and toss to coat, adjusting with pasta water.
- Stir in Parmesan cheese.
- Top with burrata and parsley before serving.
Notes
Cook leeks slowly for best flavor. Adjust sauce with pasta water for desired consistency.