Creamy Pappardelle with Leeks and Peas
This Creamy Pappardelle with Leeks and Peas is an easy, creamy pasta perfect for spring. A lemon-infused cream sauce is studded with sweet English peas and delicate leeks.
Servings 4 people
Calories 629kcal
Cost $20
Equipment
- large pot
Ingredients
- 1 tbsp unsalted butter
- 2 large leeks, washed and sliced thin
- 1/2 tsp kosher salt
- 2 large garlic cloves, minced
- 1 cup frozen peas
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated parmesan cheese (plus more for garnish)
- 8 oz egg papparadelle
Instructions
- Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste as salty as the sea.
- Heat a large pan to a medium heat. Add butter. Once butter melts, add leeks and salt. Use a wooden spoon to coat the leek in the butter. Saute until leeks are soft and fragrant, about 5 minutes.
- Once the leeks are soft, add garlic. Saute another 3-4 minutes until garlic is softened. Add heavy cream. Bring to a boil and reduce to a simmer for 2-3 minutes or until slightly thickened. Add the peas. Stir. While the cream and veggies simmer, add pasta to the water. If you are using egg pasta, it should cook relatively quick. Cook until just under aldente - it will finish cooking in the sauce. Reserve pasta water.
- Once the cream has thickened slightly, reduce heat to low, and whisk in parmesan. When parmesan is fully incorporated, use tongs to transfer the pasta to the sauce with the veggies. Toss until completely coated. Add 1/2 cup of the starchy pasta water. Toss.
- Season to taste with salt and pepper. Garnish with extra parmesan cheese.