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.
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 and peas. Saute another 3-4 minutes until peas are bright green and garlic is softened. Add heavy cream. Bring to a boil and reduce to a simmer for 2-3 minutes or until slightly thickened. 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. Reseve 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.