PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS AND LEMON

PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS AND LEMON image

Yield 4

Number Of Ingredients 8

-Course salt and freshly ground pepper
-1/2 stick unsalted butter (I use sweet cream)
-2 medium leeks (white and pale green parts only) cut into thin half moons and rinsed well.
-2 lemons (I used one)
-1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional)
-3/4 lb dried pappardell or other flat egg noodles
-1/2 cup fresh ricotta cheese
-2 ounces Pecorino Romano cheese, grated (3/4c.)

Steps:

1) While bringing a large pot of salted water to a boil, melt butter in a large skillet over med-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 med., and continue to cook, stirring occasionally, until very tender, about 5 minutes more. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper. 2)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. 3)Add pasta to boiling water, and cook untill just tender, about 4 minutes (do not drain). 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 util pasta is coated and sauce is creamy. 4)Divide among 4 bowls, and top with remaining grated cheese.