Two Peas in a Pasta Recipe

Two Peas in a Pasta Recipe

  • 2 medium leeks (white and pale green parts only), rinsed well and finely chopped
  • 2 tablespoons unsalted butter
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup water
  • 2 cups shelled fresh peas
  • 1/2 pound snow peas, trimmed and halved lengthwise
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound dried egg fettuccine nests
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated fresh lemon zest
  • 1/3 cup finely grated parmesan plus additional for serving
  1. Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.
  2. Stir shelled peas into sauce and simmer 3 minutes. Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
  3. Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.
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