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Serves : 4
© William Meppem

How to Make It

Step 1    

In a large pot of boiling salted water, cook the pasta until almost al dente; drain. Transfer to a bowl and cover.

Step 2    

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.

Suggested Pairing

This light soup needs a wine that's equally refreshing, preferably one that picks up the lemony flavors. Consider an Alsace Pinot Blanc.

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