Spring Pea Pasta Delight (Print Version)
# Ingredients:
01 -
½ lb small pasta (e.g., ditalini)
02 -
2 tbsp olive oil
03 -
2 tbsp butter
04 -
1 cup peas
05 -
½ leek (light green and white parts only)
06 -
2 cloves garlic, finely chopped
07 -
Salt
08 -
Pepper
09 -
½ cup dry white wine
10 -
½ cup broth
11 -
½ cup cream
12 -
1 cup grated parmesan
13 -
Fresh basil, for garnish
14 -
Fresh chives, for garnish
# Instructions:
01 -
Cut off the dark green top of the leek, slice down the middle lengthwise, and wash thoroughly. Slice down the middle again and cut into quarter moons. Finely chop the garlic cloves.
02 -
Fill a pot with water and bring it to a boil. Heavily salt the boiling water and add small pasta of your choice. Cook until al dente according to package instructions.
03 -
In a pan over medium heat, add olive oil and butter until melted. Sautée the chopped leeks and garlic for about 5 minutes, stirring frequently, until softened. Season with salt and pepper.
04 -
Deglaze the pan with white wine and broth, stirring occasionally. Let reduce for a few minutes. Add peas and cook until tender, about 5 minutes. For frozen peas, reduce the liquid for 3-4 minutes before adding them, and cook for 2-3 minutes more.
05 -
Add the al dente pasta directly to the pan with the sauce. Add a ladle of starchy pasta water and stir everything together over medium-high heat. Finish by stirring in cream and grated parmesan until fully combined.
06 -
Plate the pasta and garnish with fresh basil, chives, and additional parmesan as desired.
# Notes:
01 -
For best results, use high-quality parmesan and a dry white wine that you would also enjoy drinking.