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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.

Source: Martha Stewart Living, April 2012
Total Time Prep Servings

Ingredients

Directions

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.

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  • sbjohnston
    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.
    Reply
  • alackemacher1
    20 MAY, 2012
    Great recipe. I added some turkey sausage that I cooked separately to make it a one-dish meal.
    Reply
  • kickboxer
    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 :)
    Reply

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