Spring Pasta with Leek & Pea Sauce with Fresh Burrata

Name: Spring Pasta with Leek & Pea Sauce with Fresh Burrata
Total time: 37 min
Ingredients: 2 large leeks (1/2 Inch to soak; 8 cups sliced in circles ); 2 tablespoons unsalted butter (I use organic); 2 tablespoons garlic (peeled, thinly sliced (from about 4 med. cloves)); 1 teaspoon lemon rind (1/2" long zested (about 1/2 lemon)); 1/4 teaspoon sea salt; 1 cup fresh shelled peas (can use frozen ); 1 cup fresh parsley (cleaned, light stems ok ); 2/3 cups pasta "water" (from your cooked pasta (PS: take out 1 cup of water) ); 3 tablespoons extra virgin olive oil; 1/8 teaspoon sea salt; 12 ounces large rigatoni* (or your favorite pasta ); 1/2 cup Parmigiano Reggiano (finely grated); 1 large ball Fresh Burrata; 2 tablespoons fresh parsley (coarsely chopped); 6 fat asparagus spears (ends peeled; each cut into 3 ); 1/2 cup radicchio (packed, torn 1" pieces )

azestforlife.com

Full of Spring Flavors! A quick sauté sauce if blended and tossed with large rigatoni and vegetables, topped with grated parmesan and burrata pieces. Add roasted asparagus and radicchio too! You'll...

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