Creamy Lemon Pasta with Leeks and Spring Peas
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
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Cooking tools:
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- Colander
- Wooden spoon
- Tongs
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Microplane
- Citrus press
- Peeler
- Pepper mill
- Serving bowl
- Plate
Ingredients
- 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
- salt
- pepper
- Parmesan cheese, shaved (garnish)
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