Ingredients
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2 medium leeks
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1 tbsp olive oil
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4 tbsp unsalted butter
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1 lemon, zested and juiced
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1 cup heavy cream
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12 oz bucatini
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1/2 cup grated Parmesan cheese, plus more to garnish
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1 cup frozen peas, thawed
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1/2 cup chopped fresh tarragon
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1/4 tsp crushed red pepper (optional)
Steps
1
Remove the dark green sections from leeks and halve lengthwise. Rinse the leeks well, pulling apart the layers to wash away any grit. Pat dry and brush lightly with oil.
2
Heat a 12” stainless steel skillet over medium-high. Place leeks cut-side down and cook until nicely charred, 5 minutes. Flip them over and cover the skillet so they steam all the way through. Cook until tender, 5 minutes more, then transfer to a cutting board and let cool slightly.
3
To same skillet over medium, add butter, 2 teaspoons lemon zest and 2 tablespoons lemon juice. When butter is melted and simmering, reduce heat to medium-low and add cream. Season with salt and pepper. Stir to combine. Bring cream mixture to a gentle simmer (do not boil). Simmer until cream has reduced by one-quarter and thickened, 8 to 10 minutes.
4
Meanwhile, bring a large pot of salted water to a boil over medium-high. Cook bucatini until al dente, reserving about 1 cup pasta water, then drain.
5
Roughly chop cooled leeks. Add to skillet, along with Parmesan, peas, tarragon and crushed red pepper, if using. Stir to combine and reduce heat to low. Add bucatini and about ¼ cup reserved pasta water into cream mixture. Toss well to coat. Add more pasta water by the tablespoon for desired consistency of sauce. Serve with more Parmesan cheese.
