 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
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 (2 to 2 1/2 pounds in pods) |
1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups) |
1 1/2 teaspoons kosher salt |
1/2 teaspoon black pepper |
1pound 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 |
Directions:
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. 3Stir 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.
4. Cooks' note: You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas. Add to sauce with snow peas.
|
|