Food Recipes Creamy Pappardelle Primavera 3.0 (23) 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. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on March 20, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 pound dried pappardelle pasta 2 tablespoons unsalted butter 2 medium leeks, thinly sliced (about 2 cups) 1 cup half-and-half 1 4-oz. log goat cheese, crumbled 1 ½ cups frozen English peas ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper, divided 2 tablespoons finely chopped fresh chives 1 teaspoon lemon zest (from 1 lemon) Directions 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. Print Nutrition Facts (per serving) 741 Calories 24g Fat 99g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 741 % Daily Value * Total Fat 24g 31% Cholesterol 119mg 40% Sodium 523mg 23% Total Carbohydrate 99g 36% Total Sugars 9g Protein 28g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.