Pappardelle With Leeks Sugar Snap Peas And Lemon Recipes

PAPPARDELLE WITH SNAP PEAS

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
• Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
• Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.

PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS, AND LEMON

Steps:

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

LEEKS WITH SUGAR SNAP PEAS

Steps:

• In a large pot of boiling water blanche peas quickly for 2 minutes.
• Drain, plunge into cold water to stop cooking, then drain and pat dry.
• In a large skillet, heat butter and oil, add shallot and leeks and sauté, stirring frequently until vegetables are tender - about 6-8 minutes.
• Add blanched peas and marjoram and stir fry until heated through. Add salt and pepper to taste and serve.

PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS AND LEMON

Steps:

• 1) While bringing a large pot of salted water to a boil, melt butter in a large skillet over med-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 med., and continue to cook, stirring occasionally, until very tender, about 5 minutes more. 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 untill just tender, about 4 minutes (do not drain). 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 util pasta is coated and sauce is creamy. 4)Divide among 4 bowls, and top with remaining grated cheese.

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING

Steps:

• Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
• Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
• Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.