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a patterned bowl is filled with Spring Vegetable Pasta, topped with burrata cheese, with a fork and spoon in the noodles

Spring Vegetable Pasta

Course: Brunch, Dinner, Main Course, Pasta
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 874kcal
Author: Ten Pound Cake Company
Spring vegetables, tender and green, are combined with noodles, herbs, and burrata cheese for a creamy pasta dish.
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Equipment

  • Saute pan
  • stockpot

Ingredients

  • 1 pound asparagus (16 ounces, 454 grams)
  • ½ pound English peas (8 ounces, 227 grams)
  • 5 leeks (1.6 pounds/634 grams)
  • 3 garlic cloves
  • ¼ cup olive oil (59 ml)
  • ¼ cup white wine (59 ml)
  • 1 cup stock, either chicken or vegetable (237 ml)
  • 1 pound pasta noodles (454 grams)
  • ½ cup loosely packed tender herbs such basil, mint, flat leaf parsley (.3 ounce/9 grams)
  • 6 tablespoon creme fraiche
  • 1 pinch red pepper flakes
  • salt and pepper
  • 8 ounces burrata cheese

Instructions

  • Bring a stockpot of water to a boil.
  • Cut off the green bottoms of the leeks. You are only using the white, pale green portion of the leeks. Rinse the leek tops in cool water to remove any dirt or sand. Make sure to check in between the layers.
  • Cut the leeks, lengthwise, into thin strips. You may need to rinse the leeks after cutting if you see any dirt.
  • Trim the woody part off the bottom of the asparagus spears. Cut each spear on the bias, at an angle. You want to have long pieces.
  • Mince the garlic cloves.
  • Place the saute pan over medium heat and add ¼ cup of olive oil. Add the leeks. You are slowly sweating the leeks. They should be getting soft but not browning. If they start to brown, turn down the heat.
  • After 8 minutes, add the minced garlic.
  • When the leeks have cooked for 10-11 minutes and have become soft, add ¼ cup of white wine.
  • While the leeks are cooking in the wine, add the pasta to boiling water. Cook 2 minutes less than package instructions. The noodles will finish cooking in the vegetable pasta sauce. Make sure to generously salt the pasta water.
  • Add 1 cup of either chicken or vegetable stock to the leeks. Keep the heat at medium.
  • When the stock is warm, add the asparagus. It should only cook for a total of 10 minutes. If the pasta is taking longer to cook, adjust the time when you add the asparagus to the stock.
  • While the pasta is cooking, give the assorted herbs a rough chop.
  • Add 6 tablespoons of creme fraiche to the vegetables and stir into the stock.
  • When the pasta is ready, add it and the peas to the pan of leeks and asparagus. Toss to combine. Save 1 cup of pasta water.
  • If the pasta isn't saucy enough for you, add some of the reserved pasta water.
  • Adjust the seasoning of the pasta with salt and pepper. Add the assorted herbs and a pinch of red pepper flakes.
  • When serving, add the pasta to a bowl, making sure to spoon the vegetables onto the top.
  • Add a chunk of burrata to the top of the pasta. The cheese will combine with everything to add creaminess.

Notes

Substitutions 
I used fresh peas for the pasta recipe.  Frozen peas are fine.  Just adjust the cooking time once they are added. 
Use any cheese you prefer.  Parmesan, ricotta salata, pecorino, feta, brie - any of these would be delicious with the vegetables.  

Nutrition

Calories: 874kcal | Carbohydrates: 116g | Protein: 33g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 293mg | Potassium: 850mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3833IU | Vitamin C: 44mg | Calcium: 442mg | Iron: 7mg