Friday, June 24, 2011

Creamy Pasta with Leeks, Peas, and Parmesan

Delicious and easy! It was great by itself but the next day Nathan mixed in some tuna for his lunch and it was delicious that way, too! Cold, warm, plain, with tuna, lunch, dinner... good any way you shake it! :)
Creamy Pasta with Leeks, Peas, and Parmesan
Recipe from Woman's Day
12 oz pasta
1 (10 oz) package frozen peas
1 lemon, zested
2 TBSP olive oil
4 leeks, sliced into half moons
Salt and Pepper
3/4 cup heavy cream
1/8 tsp grated fresh nutmeg
2 TBSP fresh tarragon, chopped
1/4 cup grated parmesan
Cook pasta according to package directions, adding the peas during the last 2 minutes of cooking. Drain and set aside.
Heat oil in large skillet. Add leeks, 1/2 tsp salt, 1/4 tsp pepper and cook until tender; 6-8 minutes. Add cream, lemon zest, and nutmeg; simmer until slightly thickened (2-3 minutes).
Add pasta and peas to skillet and toss to combine. Fold in tarragon. Sprinkle with parmesan.


Flourchild said...

I hope your feeling bette! This looks really good. It would be perfect on a hot summer day.

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