300g orecchiette pasta
350g frozen peas
2 T bsp olive oil
4 leeks (white and light green parts only), sliced into half-moons
Kosher salt and pepper
3/4 cup heavy cream
1/8 tsp freshly grated nutmeg (optional)
2 T bsp fresh tarragon, chopped
1/4 cup grated Parmesan
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.
Prep Tip: To thoroughly clean leeks, place the cut pieces into a bowl of cold water, swish them around, and lift them out with a slotted spoon, leaving the grit behind in the water. Drain and repeat until the water is clear.