Food & Cooking Recipes Ingredients Pasta and Grains Pappardelle with Leeks, Sugar Snap Peas, and Lemon 3.7 (14) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 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. Ingredients Coarse salt and freshly ground pepper ½ stick unsalted butter 2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well 2 lemons ½ pound sugar snap peas, trimmed and cut in half crosswise (optional) ¾ pound dried pappardelle or other flat egg noodles ½ cup fresh ricotta cheese 2 ounces Pecorino Romano cheese, grated (¾ cup) Directions 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. Cook's Notes Work with whatever is in your crisper: You can substitute asparagus or green beans for the sugar snap peas. Even frozen peas will do. Cook's Notes Make your pasta pot work overtime: Before adding the noodles, blanch your crunchy vegetables in the boiling salted water. Rate it Print