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