Pappardelle with Leeks, Sugar Snap Peas and Lemon

Spring.  Spring chicken, I am not.  Spring Breaker?  Nope, nada, not anymore.  Spring equinox.  Say what?  Spring pasta connoisseur?  Yes and amen!

I stumbled upon this recipe while reading my April issue of Martha Stewart Living.  And by stumbled upon I really mean ‘while I was reading every article, every caption, every source, every.single.glorious.word.’  Not that it matters how I happened upon it, mind you.  It just matters that I made it.  And it was light.  And it was springy.  And it was delicious.  And don’t let the fancy title freak you out.  It was simple too.

Ingredient List
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well
2 lemons
1/2 pound sugar snap peas, trimmed
3/4 pound dried pappardelle or or other flat egg noodles (I went for the wildness of the ‘other’ and used a local brand of flat egg noodles.)
1/2 cup fresh ricotta cheese
2 ounces Romano cheese, grated (3/4 cup)

Here are the ingredients ready to shine.  Don’t they just look ready to make something amazing?  All but that extra virgin olive oil (EVVO).  I’m not sure how that guy made it into the pic.  He is not on the ingredient invite list.  I double-checked.  I think he was trying to hide in the back behind the salt and pepper but no one told Mr. EVVO that he’s a titch too tall to hide effectively.  Just a titch.

Start by cutting your leeks into thin half-moons and trimming your sugar snap peas.

Bring a large pot of salted water to a boil.

While the boiling action is happening, melt butter in a large skillet over medium-high heat.

Add leeks and a pinch of salt.

Cook until leeks begin to soften and are bright in color, about 4 minutes.  Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes.

Turn off heat.  Or if you’re an easily distracted woman with small children, an iPhone and a dreamy Beau forget.  And then quickly realize you forgot when your leeks look like they spent a year south of the equator.  Then tell yourself, “It’ll be okay??  It’ll be okay?  It’ll be okay.”  And then soldier on…

Finely grate zest of lemons directly into skillet, and season generously with pepper.

When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes.

Transfer peas to a plate using a strainer.  On my kitchen wish list?  A strainer that looks a little something like this.

Image source: http://www.pingganmangkuk.com/webshaper/store/viewProd.asp?pkProductItem=676

But for now my red slotted spoon did the trick!

Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water!).

Have a near miss when you dump your amazing Kalona Amish flat egg noodles into the pot of boiling water and a recipe for sausage casserole (yes please!) mercilessly floats slowly toward it before you heroically snatch it from certain destruction.

Transfer pasta to skillet using the strainer (or your red slotted spoon).

Add sugar snap peas.

Gradually stir in 1 cup pasta water, about 1/2 cup at a time,

alternating with ricotta,

and half the Romano cheese.  Toss until pasta is coated and creamy.

Divide among 4 bowls and top with remaining grated cheese.  Relish in your spring time dinner awesomeness.  And then eat.  And then eat some more.  And then introduce dessert early so your little ones leave some left in their bowls.  That last little diddy is merely a suggestion.

Until next time, Stacey