1/4 pound pasta, such as farfalloni or orecchiette
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large leek, white and tender green part only, thinly sliced
6 cups chicken stock or canned low-sodium broth
1/2 pound sugar snap peas, halve diagonally
10 ounces baby spinach
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
Salt and freshly ground pepper
How to Make It
In a large pot of boiling salted water, cook the pasta until almost al dente; drain. Transfer to a bowl and cover.
In a large saucepan, melt the butter in the olive oil. Add the leek; cook over moderately high heat until tender, about 1 minute. Add the stock, cover and bring to a simmer. Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes. Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper. Cook just until the spinach is wilted, about 2 minutes. Ladle into bowls and serve.
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