Sunday, April 3, 2016

Creamy Pasta w/ Leeks, Peas & Parm

 Found this recipe in a Woman's Day magazine April 2011. Apx 25 minutes.

Serves 4

  • 12 oz orecchiette pasta
  • 1 10-oz pkg frozen peas
  • 1 lemon
  • 2 tbsp olive oil
  • 4 leeks (white and light green parts only) sliced into half-moons
  • kosher salt and pepper
  • 3/4 cup heavy cream
  • 1/8 tsp nutmeg (opt)
  • 2 tbsp fresh tarragon, chopped
  • 1/4 cup grated parmesan (1 oz)
  1. Cook pasta to directions, adding peas during the last 2 minutes of cooking; drain.
  2. Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on the diagonal (or use zester)
  3. Heat oil in a large skillet over medium heat.  Add leeks, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender, 6-8 minutes.  Add cream, lemon zest and nutmeg and simmer until slightly thickened, 2-3 minutes. 
  4. Add pasta and peas to skillet and toss to combine; fold in the tarragon.  Serve w/ parm befoe serving.

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