Creamy Spaghettini with Leeks, Peas and Asparagus | Blue Jean Chef - Meredith Laurence
This lightly creamy vegetable pasta combines leeks, peas and asparagus with cream and flavorful herbs for a delicious spring meal.
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Cooking tools:
- Microplane
- Stove
- Pot
- Colander
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Tongs
- Spoon
- Paring knife
- Kitchen towel
- Serving bowl
Ingredients
- 12 ounces spaghettini or thin spaghetti
- 3 tablespoons unsalted butter
- 2 cups sliced leek (sliced ¼-inch thick (about 1 -2 leeks))
- Salt
- freshly ground black pepper
- 1½ teaspoons dried tarragon
- 1 cup heavy cream
- ¾ cup fresh peas (or frozen)
- ¾ cup sliced asparagus (½-inch slices – about ½ bunch)
- 2 tablespoons chopped fresh parsley
- ½ lemon (zest and juice)
- Grated Parmesan cheese (for serving)
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