Ingredients
>
3/4 lb orecchiette pasta
>
2 medium leeks
>
1 bunch asparagus
>
1 cup sugar snap peas
>
2 tbsp olive oil
>
1 cup thawed frozen or fresh green peas
>
1/2 cup dry white wine or chicken broth
>
1/2 (5.3 oz) pkg garlic & herb spreadable cheese, crumbled
>
2 tbsp finely chopped chives, to garnish
>
1 lemon
Steps
1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain pasta.
2
Meanwhile, remove the dark green sections from the leeks and halve lengthwise. Rinse well, pulling apart the layers to wash away any grit. Pat dry and thinly slice crosswise. Trim and cut the asparagus into 1-inch pieces. Trim and halve the snap peas crosswise at an angle.
3
In a 12-inch skillet, heat the oil on medium. Add sliced leeks and season with salt and pepper. Cook 4–6 min., until beginning to soften, stirring occasionally. Add asparagus, snap peas, and green peas. Cook 3–5 min. more, until leeks are tender and the rest of the vegetables are crisp-tender, stirring occasionally.
4
To skillet, add the wine and simmer briefly until reduced by half. Add cooked pasta, crumbled cheese, and ¼ cup pasta water. Toss until cheese is melted and a sauce forms that coats pasta, adding more pasta water as needed to reach desired consistency. Divide among serving bowls. Top pasta with the chives and grate zest from the lemon on top. Slice lemon into wedges for squeezing to serve.
