Here is a simple, light spring pasta dish that is a departure from the typical heavy red or cream sauce.
The sauce here is pretty light that is if you consider a half a stick of butter light? It might be better to say it tastes light. The lemon, sugar snap peas, and leeks do give it a great color everything adheres to the pappardelle noodles nicely. I’m sure you’ll find this a good option among your pasta recipes.
I know we’ll make a few more times throughout the coming summer.
Pappardelle with Leeks, Sugar Snap Peas and Lemon
Serves 4
Coarse salt and ground pepper
½ stick unsalted butter
2 medium leeks (white and light green parts only), cut into thin half-moons and rinsed well
2 lemons
½ pound sugar snap peas, trimmed and cut in half crosswise
1 pound dried pappardelle noodles
½ cup fresh ricotta cheese
¾ cup Pecorino Romano, grated
Heat a large pot of lightly salted water for the pasta. While that is getting to a boil, melt butter in a large pan over medium-high heat. Add the leeks and a small amount of salt, cooking the leeks until they soften for about 4 minutes. Reduce heat to medium and cook stirring occasionally for another 5 minutes. Turn off heat and finely grate lemon zest into skillet and add ground pepper.
When water is boiling add the snap peas and cook for 2 minutes. Remove from water but do not dispose of water. Now add your pasta to the boiling water and cook per package instructions. Usually about 5-7 minutes for Pappardelle noodles. Transfer noodles to pan, reserving some pasta water for the sauce. Add sugar snap peas, ricotta and Pecorino cheese. Add a few splashes of the pasta water to give it more of a sauce and coat the pasta then serve adding some more Pecorino Romano to each dish.
