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Under 30 Minutes

Under 30 Minutes

Pappardelle with Leeks, Sugar Snap Peas, and Lemon

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.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

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Ingredients

  • 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)

Cook's Note

Work with whatever is in your crisper: You can substitute asparagus or green beans for the sugar snap peas. Even frozen peas will do.

Directions

  1. Step 1

    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.

  2. Step 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. Step 3

    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.

  4. Step 4

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

Source
Martha Stewart Living, April 2012

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Reviews (3)

  • 29 Oct, 2012

    I followed this recipe as is and was pretty underwhelmed. It was bland to me so perhaps it just needed more salt in the pasta water and/or more salt and pepper when mixing the ingredients together.

  • 20 May, 2012

    Great recipe. I added some turkey sausage that I cooked separately to make it a one-dish meal.

  • 28 Mar, 2012

    changed it up a bit, had some grilled chicken leftover from the night before, so shredded that and added to the cooked leeks/lemon zest mixture. Tossed the mixture into the cooked pasta and Instead of ricotta, I used a little heavy cream and pasta water...fabulous!!! A new favorite :)