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

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