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PdfBURRATA PEA PASTA (4 servings)
8 ounces pasta of choice (we used ditalini)
3 tbsp olive oil, divided
1 cup finely chopped leeks
2 tsp minced garlic
12 oz fresh or frozen peas (2 ½ cups), divided
1 tbsp finely chopped mint
2 tbsp finely chopped dill
1 tsp lemon zest
1 tsp salt
¼ tsp ground black pepper to taste
1 cup chicken or vegetable broth
1 tbsp freshly squeezed lemon juice
¼ cup grated parmesan
For topping (optional): 8 oz burrata, olive oil, more lemon zest, pea shoots, red pepper flakes
Cook pasta according to package directions in salted water. Reserve ~1 cup of pasta water in case you need to use it in the sauce. Drain pasta.
Add 2 tbsp olive oil to a skillet over medium heat. Add leeks and sauté for 4-5 minutes, until softened. Add garlic and cook for additional 2-3 minutes.
Add one cup of the peas, mint, dill, lemon zest, salt, and pepper to the leek mixture. Stir well and cook for 6-7 minutes, until vegetables are softened.
Add pea and leek mixture to a blender with the broth and lemon juice. Blend until smooth and creamy.
Add 1 tbsp oil to the same skillet with remaining peas and sauté for 5 minutes, until softened.
Add the cooked pasta, pea sauce and parmesan to the skillet and remove from heat. Stir well and add in a few tbsp reserved pasta water if needed to thin out the sauce.
Top with burrata & optional garnishes.