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Fettuccine with Leeks, Peas, and Burrata

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Spring Pasta with Leek & Pea Sauce topped with creamy fresh burrata, bright lemon, and fresh herbs, perfect for spring dinners.

Ingredients

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12 ounces pasta (linguine, fettuccine, or penne)
2 tablespoons olive oil
1 medium leek, white and light green parts only, thinly sliced
2 cloves garlic, minced
1 cup fresh or frozen peas
1/2 cup vegetable or chicken stock
1/4 cup heavy cream (optional)
Salt and black pepper, to taste
Zest of 1 lemon
Juice of 1/2 lemon
4 ounces fresh burrata cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons toasted pine nuts (optional)
1/4 cup grated parmesan cheese (optional)

Instructions

  • Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.

  • Heat olive oil in a skillet. Sauté leeks 5–6 minutes until soft. Add garlic and cook 1–2 minutes.

  • Add peas and stock; simmer 3–4 minutes until peas are tender. Blend until smooth. Stir in cream (optional), lemon juice, and zest. Season with salt and pepper.

  • Toss pasta with sauce, adding reserved pasta water as needed.

  • Plate pasta and top each serving with fresh burrata.

  • Garnish with parsley, basil, and optional pine nuts or parmesan. Serve immediately.

Notes

Use fresh leeks and peas for best flavor. Burrata adds richness; substitute fresh mozzarella if needed. Protein additions are optional.

Find it online: https://foodemily.com/fettuccine-with-leeks-peas-and-burrata/