Pappardelle With Snap Peas Recipes

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PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS, AND LEMON



Pappardelle with Leeks, Sugar Snap Peas, and Lemon image

The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1/2 stick unsalted butter
2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well
2 lemons
1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional)
3/4 pound dried pappardelle or other flat egg noodles
1/2 cup fresh ricotta cheese
2 ounces Pecorino Romano cheese, grated (3/4 cup)

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.

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