• 12 oz. orecchiette pasta
  • 1 package frozen peas
  • 1 lemon
  • 2 T bsp olive oil
  • 4 leeks (white and light green parts only)
  • Kosher salt and pepper
  • ¾ c. heavy cream
  • .13 tsp. freshly grated nutmeg (optional)
  • 2 T bsp fresh tarragon
  • ¼ c. grated Parmesan (1 oz)


  1. Cook the pasta according to package directions, adding the peas during the last 2 minutes of cooking; drain.
  2. Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on a diagonal.
  3. Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the cream, lemon zest and nutmeg, if using, and simmer until slightly thickened, 2 to 3 minutes.
  4. Add the pasta and peas to the skillet and toss to combine; fold in the tarragon. Sprinkle with the Parmesan before serving.
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