Caitlin Bensel
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

This pasta has got it all: richness, crunch, and a symphony of bright spring flavors. It certainly earns the name of “creamy,” thanks to a luscious sauce that slicks the sides of every noodle. You’ll make the sauce from leeks melted into soft submission in butter, which are then joined by a glug of half-and-half and some tart, crumbled goat cheese. To this, sweet frozen peas bring fresh balance, and to top the affair off, you’ll add a shower of onion-y chives and bright lemon zest. It’s the perfect dish for the first days of spring when the chill of winter is still sticking around.

How to Make It

Step 1

Cook pasta in a large pot of generously salted water according to package directions. Drain, reserving 1 cup pasta water. Set aside.

Step 2

Melt butter in a large skillet over medium. Add leeks and cook, stirring often, until very soft, about 4 minutes. Add half-and-half and cheese; cook, stirring constantly, until melted and thickened, 3 to 4 minutes. Stir in peas, salt, and ¼ teaspoon pepper. Cook, stirring often, until peas are bright green and tender, about 1 minute.

Step 3

Add pasta and ½ cup pasta water to skillet, stirring gently, until sauce thickens, about 1 minute. Add remaining ½ cup pasta water, if needed, to loosen sauce. Top with chives, lemon zest, and remaining ¼ teaspoon pepper.

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