Spring Vegetable Soup - The Conservation Foundation

Ingredients

• 1/4 pound pasta, such as farfalloni or orcchiette
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large leek, white and tender green parts only, thinly sliced
• 6 cups chicken stock or low-sodium broth
• 1/2 pound sugar snap peas, halved diagonally
• 10 ounces baby spinach (or larger leaves coarsely chopped)
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• Salt and freshly ground black pepper