Description
This lemony pasta with leeks and peas is a light and easy one-pan meal. Comes together in just 30 minutes!
Ingredients
Scale
- 1 large leek, white and green parts
- 3 tablespoons extra virgin olive oil, divided
- Fine sea salt, to taste
- 1 cup frozen peas
- 1/2 teaspoon coarsely ground black pepper
- 8 ounces fettuccine or pappardelle
- 2 tablespoons nutritional yeast
- Zest of half a lemon
Instructions
- Start by cleaning the leek: Trim the root end, as well as a few inches off the dark green part (just whatever looks bruised/dry), and discard. Halve the stalk lengthwise and slice into 1/3-inch-thick half-moons. Place in a big bowl of water and swirl them around, separating the layers with your fingers to release all the dirt. (If the water seems really dirty, repeat the process again.) Lift out the leeks with your fingers and set aside.
- Bring a large pot of water to a boil for the pasta.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the leeks with 1/4 teaspoon salt. Cook until they’re browned, stirring occasionally, about 10 minutes.
- Add 1 cup peas and lots of black pepper to the leeks and cook just until the peas are bright green, about 1 minute.
- Meanwhile, generously salt the boiling water and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
- Transfer the pasta to the skillet with the leeks over medium heat, along with 2 tablespoons nutritional yeast, the zest of half a lemon, the reserved pasta water, and the remaining tablespoon of oil. Toss to combine. Taste and adjust the seasonings if needed. Serve immediately.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 337
- Fat: 11.7 g
- Carbohydrates: 51.4 g
- Fiber: 4.6 g
- Protein: 9.5 g
