Pappardelle with Leeks, Sugar Snap Peas, and Lemon {Find it, Make it}

by Amanda on April 24, 2012

Hi. I love to search out new recipes and try new things. As I find them in magazines, on blogs, and various other places, I will make them and let you know how they turn out. I will also give you any tips to make it easier or offer suggestions on how I changed the recipe to better suit me and my family. Check back frequently for new recipe ideas.  Take a look at the other recipes in the {Find it, Make it} series or enjoy the other posts on Julie’s blog. – Amanda

In Martha Stewart’s March issue she has some great easy pasta dishes that have creamy sauces made from the starchy pasta water. Since March was so unseasonably warm here in norther Illinois I was craving something fresh and with spring flavors. This was a cinch to make and really tasty. I cut down on the butter a bit and used a part skim ricotta to decrease the overall fat. Here is the recipe and you can also link to it here.

Pappardelle with Leeks, Sugar Snap Peas, and Lemon

Course Salt and fresh ground pepper
1/2 stick unsalted butter
2 med leeks (white and pale green parts) cut into thin half moons and rinsed well
2 lemons
1/2 lb sugar snap peas, trimmed and cut in half crosswise
3/4 lb dried pappardelle or other flat egg noodles
1/2 C fresh ricotta
2 oz Pecorino Romano cheese, grated (3/4 C)

Directions

1. While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and a pinch of salt; cook until leeks begin to soften and are bright in color, about 4 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper.

2. When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes. Transfer peas to a plate using a strainer.

3. Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using the strainer. Add sugar snap peas. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, alternating with ricotta and half the Pecorino and tossing until pasta is coated and sauce is creamy.

4. Divide among 4 bowls, and top with remaining grated cheese.

Martha also recommended using other veggies that were crisp and in season like asparagus or green beans.

From my searches to your dishes. Enjoy!

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