Back to Pappardelle with Leeks, Sugar Snap Peas, and Lemon All Reviews for Pappardelle with Leeks, Sugar Snap Peas, and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 pappardelle-leeks-snap-peas-2-mld108278.jpg
Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 1/2 stick unsalted butter 2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well 2 lemons 1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional) 3/4 pound dried pappardelle or other flat egg noodles 1/2 cup fresh ricotta cheese 2 ounces Pecorino Romano cheese, grated (3/4 cup)
Cook’s Notes Work with whatever is in your crisper: You can substitute asparagus or green beans for the sugar snap peas. Even frozen peas will do. Cook’s Notes Make your pasta pot work overtime: Before adding the noodles, blanch your crunchy vegetables in the boiling salted water.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 pappardelle-leeks-snap-peas-2-mld108278.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
pappardelle-leeks-snap-peas-2-mld108278.jpg
pappardelle-leeks-snap-peas-2-mld108278.jpg
Ingredients
Ingredients
- Coarse salt and freshly ground pepper 1/2 stick unsalted butter 2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well 2 lemons 1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional) 3/4 pound dried pappardelle or other flat egg noodles 1/2 cup fresh ricotta cheese 2 ounces Pecorino Romano cheese, grated (3/4 cup)
Directions
While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and a pinch of salt; cook until leeks begin to soften and are bright in color, about 4 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper.
When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes. Transfer peas to a plate using a strainer.
Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using the strainer. Add sugar snap peas. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, alternating with ricotta and half the Pecorino and tossing until pasta is coated and sauce is creamy.
Divide among 4 bowls, and top with remaining grated cheese.
Cook’s Notes Work with whatever is in your crisper: You can substitute asparagus or green beans for the sugar snap peas. Even frozen peas will do.
Cook’s Notes Make your pasta pot work overtime: Before adding the noodles, blanch your crunchy vegetables in the boiling salted water.
Cook’s Notes
Work with whatever is in your crisper: You can substitute asparagus or green beans for the sugar snap peas. Even frozen peas will do.
Make your pasta pot work overtime: Before adding the noodles, blanch your crunchy vegetables in the boiling salted water.
Reviews (3)
Add Rating & Review 14 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 1 1 star values: 1
Reviews (3)
Add Rating & Review 14 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 1 1 star values: 1
Add Rating & Review
14 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 1 1 star values: 1
14 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 1 1 star values: 1
14 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 1 1 star values: 1
5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 10/29/2012 I followed this recipe as is and was pretty underwhelmed. It was bland to me so perhaps it just needed more salt in the pasta water and/or more salt and pepper when mixing the ingredients together. Martha Stewart Member Rating: Unrated 05/20/2012 Great recipe. I added some turkey sausage that I cooked separately to make it a one-dish meal. Martha Stewart Member Rating: Unrated 03/28/2012 changed it up a bit, had some grilled chicken leftover from the night before, so shredded that and added to the cooked leeks/lemon zest mixture. Tossed the mixture into the cooked pasta and Instead of ricotta, I used a little heavy cream and pasta water...fabulous!!! A new favorite :)Martha Stewart Member
Rating: Unrated 10/29/2012
I followed this recipe as is and was pretty underwhelmed. It was bland to me so perhaps it just needed more salt in the pasta water and/or more salt and pepper when mixing the ingredients together.
Rating: Unrated
Rating: Unrated 05/20/2012
Great recipe. I added some turkey sausage that I cooked separately to make it a one-dish meal.
Rating: Unrated 03/28/2012
changed it up a bit, had some grilled chicken leftover from the night before, so shredded that and added to the cooked leeks/lemon zest mixture. Tossed the mixture into the cooked pasta and Instead of ricotta, I used a little heavy cream and pasta water…fabulous!!! A new favorite :)
All Reviews for Pappardelle with Leeks, Sugar Snap Peas, and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pappardelle with Leeks, Sugar Snap Peas, and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
