When cooked, fresh spring peas or English peas are firm, but slightly tender, sweet and a beautiful bright green. They are really nothing like the canned green peas of your childhood. Actually, my father was so turned off from peas as a child that we never ate them when I was growing up. When I first prepared spring peas as a young adult I was pleasantly surprised. I enjoyed the meditative process of removing them from their shells and their versatility in recipes. Spring peas are in season in the late spring and early summer. You can make this recipe out of season using frozen peas.
- 4 Servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 509
- 12 ounces pasta, dry (pappardelle or linguine)
- 1/2 cup heavy cream
- 1 tbsp Earth Balance buttery spread
- 1/4 cup Parmesan cheese, grated
- 1/2 cup spring peas
- 2 leeks, washed; white parts only sliced thinly into rounds
- 1 1/2 lemons, juice of
- 1 tbsp lemon zest
- Parmesan cheese, shaved (garnish)
Boil pasta according to package instructions. Drain and set aside.
While the pasta is cooking, add spring peas and 1/2 cup of water to a small pot. Bring the water to a boil with the lid off. Reduce heat, cover and let peas simmer for about 3 to 5 minutes. Drain excess water and set aside.
Add Earth Balance buttery spread to a large sauté pan over medium heat. Once melted, add sliced leeks to the pan. Season with a dash of salt and pepper. Sauté over medium to medium-high heat, stirring often with a wooden spoon, for about 5 minutes, until softened.
Add lemon juice, lemon zest, grated Parmesan and peas to the leeks. Stir to combine well. Pour heavy cream into the pan and stir together. Turn heat down if necessary. Add more salt and pepper to taste. Cook, continuing to stir often, for about 2 to 3 minutes.
Add cooked pasta to the creamy lemon sauce with leeks and peas. Using tongs or wooden spoon, to coat pasta evenly.
Serve immediately. Garnish with shaved Parmesan and additional fresh ground pepper or crushed red pepper, as desired.