Pasta Recipe Yells 'Leeks, Peas, Lemons, Oh My!'

So there I was in line at Star in Dedham where, as always, while I’m getting my order checked out – I’m checking out.

That is, while the cashier is busy scanning my groceries, I’m scanning all the magazines and checking out the covers to see what recipes pop out at me.  As I’ve mentioned before, I’m always on the lookout for a great recipe.  The grocery store checkout line is one of my favorite places to scour.  Every now and then something really to speaks to me.  This particular trip, the cover of Woman’s Day was screaming “spring, spring, spring.”   Leeks, peas and lemons, oh my!  The colors of the creamy sauce, pasta and different hues of green were just so appealing. 

Maybe it’s the trees bursting with buds or the warmer weather finally here that got me eager for a spring menu.

The lemon helps lighten up the pasta in this dish and pairs with the leeks really well.  My favorite part of this pasta dish is the pasta itself.  The orecchiette pasta isn’t the most popular cut, but it’s worth taking a few extra minutes to find in the grocery store.  It holds the sauce and peas really well and is a fun shape for the kids, too!

Try not to skip the nutmeg, even though it’s optional. If you don’t have it in the house, but plan on getting it, Whole Foods in Dedham sells whole nutmegs that you can freshly grate right into the sauce.  It’s relatively inexpensive (just buy one or two to have on hand) and the addition of it to this or any white sauce is delicious.

Creamy Pasta with Leeks, Peas & Parmesan Recipe (Woman’s Day Kitchen 4-1-11)

• 12 oz orecchiette pasta
• 1 10-oz package frozen peas
• 1 lemon
• 2 tablespoon olive oil
• 4 leeks (white and light green parts only), sliced into half-moons
• Kosher salt and pepper
• 3/4 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg (optional)
• 2 tablespoon fresh tarragon, chopped
• 1/4 cup grated Parmesan

Cook the pasta according to package directions, adding the peas during the last 2 minutes of cooking then drain. Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on a diagonal.  Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the cream, lemon zest and nutmeg, if using, and simmer until slightly thickened, 2 to 3 minutes.  Add the pasta and peas to the skillet and toss to combine; fold in the tarragon. Sprinkle with the Parmesan before serving.

Serves 4 (I doubled this recipe).