Monday, February 22, 2010

Pasta with Leeks & Peas

This is one of my "go-to" easy weeknight meals.   I also love leeks and try to use them whenever I can.  Any type of pasta will work with this dish --I prefer orrechiette but this shell-type is what we had in the pantry.  Farfalle (bow-tie) is a good option, too.

Pasta with Leeks & Peas
adapted from a recipe in Everyday Food

1/2 pound pasta of your choice
1/4 to 1/2 cup skim milk
1 leek, sliced
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 cup frozen organic petite peas
kosher salt
freshly ground pepper
freshly grated Parmigiano Reggiano cheese

Cook pasta as directed and drain.  Heat butter and olive oil in a saute pan over medium heat.  Add leeks and saute until golden.  Season with salt and pepper.  Add peas and stir for 1 minute.  Raise heat to med-high and add milk.  Bring to a boil, stirring frequently until reduced about 3 minutes.  Add pasta and stir.  Serve with freshly grated parmigiano reggiano.