Creamy Papparadelle with Leeks and Peas
Cooking for KeepsRecipe
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Cooking for Keeps
Creamy Papparadelle with Leeks and Peas
Creamy Papparadelle with Leeks and Peas
prep time
10 mins
cook time
20 mins
total time
30 mins
This creamy spring pappardelle is full of leeks, English peas and a cheesy sauce that takes mere minutes to throw together. It's easy enough for a busy weeknight, but fancy enough for the weekend!
Author: Cooking for Keeps
Serves: Serves 2-4
INGREDIENTS
- 1 Tbsp. unsalted butter
- 2 leeks, sliced (about 3 cups)
- ½ tsp. salt
- 2 garlic cloves, minced
- 1½ cups fresh English peas
- 1 cup AE Heavy Whipping Cream
- ½ cup parmesan cheese (plus more for garnish)
- 8 oz. egg pappardelle
INSTRUCTIONS
- Bring a large pot of water to a rolling bowl. Season liberally with salt. It should taste like 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 leeks in the butter. Sauté until leeks are soft and fragrant, about 5 minutes.
- Once the leeks are soft, add garlic and peas. Sauté another 3-4 minutes until peas are bright green and garlic is softened. Add AE Heavy Whipping 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 quickly. Cook until just under aldente, it will finish cooking in the sauce. Reserve pasta water.
- Once the cream has slightly thickened, reduce the heat to low, and whisk in parmesan. When parmesan is fully incorporated, use tongs to transfer the pasta to the sauce and veggies. Toss until completely coated. Add ½ cup or so of the starchy, salty cooking liquid to the pasta. Toss to combine. If necessary add more starchy cooking water to reach desired consistency.
- Season to taste with salt and pepper. Garnish with parmesan cheese.
