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PAPPARDELLE PRIMAVERA

Ingredients:

  • 1 lb. Dried Pappardelle Pasta
  • 2 Tbsp. Butter
  • 1 Cup Half and Half
  • 1 4-oz. Log Goat Cheese
  • 1 ½ Cups Frozen Peas
  • 2 Medium Leeks (2 Cups), sliced 
  • 2 Tbsp. Chives, chopped
  • 1 tsp. Lemon Zest
  • 1 tsp. Fresh Ground Pepper
  • ½ tsp. Sea Salt

 

Instructions:

  1. Cook pasta in a large pot of water per instructions. Drain, reserve 1 cup pasta water and set aside. 
  2. Melt butter over medium heat. Add in leeks, stirring until very soft, approx. 4 minutes. Add in half and half and cheese, stirring constantly until melted and thickened, approx. 4 minutes. Stir in peas, salt and pepper. Cook, stirring frequently until peas are bright green and tender, approx. 2 minutes. 
  3. Add mixture into pot of pasta, stirring gently, until sauce thickens. Add in ½ to 1 cup pasta water, if needed to loosen sauce. Top with chives, lemon zest and additional ground pepper. 

 

*Feel free to substitute half and half with plant-based milk and add protein on top if desired. 

 

RECIPE SERVES 2 TO 4