Two Peas in a Pasta

By Heritage330

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
• 1 package frozen peas in butter
• 1/2 pound sugar snap peas, trimmed and halved lengthwise (3 1/2 cups)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3/4 pound pasta
• 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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation:

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.

Stir in snow peas, salt, frozen peas and pepper and simmer until peas are tender, about 5 minutes.

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.