Leeks are amazing… way better than onions. If you aren’t familiar with them, leeks are part of the onion family but they are sweeter and a more mellow version of an onion. Leeks are great in so many dishes and we just love eating them.
This recipe is quick and easy to make. It’s a perfect weeknight pasta dish.
Creamy Pasta with Leeks & Peas
1 lb. spaghetti, fettuccine or linguine
2 leeks, rinsed well
salt and pepper
1/2 cup fresh or frozen peas
1/2 cup water
1 cup heavy cream
2 tsp flour
1 bouillon cube ( this helps intensify the flavor)
2 Tbsp olive oil
Remember that leeks are very sandy and need to be washed thoroughly. Cut off and discard the dark green leaves from the leeks and trim away the root end. Cut each leek lengthwise and rinse well.
In a frying pan large enough to accommodate the pasta later, heat olive oil over medium heat. Add the leeks and sauté until softened, 4 -5 minutes. Add the peas, stir well and sprinkle with flour. Add water, heavy cream and bouillon cube. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens. Season with salt and pepper.
In a large pot, bring water to a rapid boil over high heat. Add 1Tbs. salt and the pasta. Cook on medium until pasta is al dente. Drain the pasta, add it to the sauce in the pan and toss until the strands are well coated with the sauce. If the sauce is too thick, add some pasta water. Serves 4.