Categories: pasta, pasta sauces

Ingredients

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

Directions

1. Cook the pasta according to package directions, adding the peas during the last 2 minutes of cooking; drain.
2. Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on a diagonal.
3. 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.
4. Add the pasta and peas to the skillet and toss to combine; fold in the tarragon. Sprinkle with the Parmesan before serving.

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