Ingredients
Pasta
- 10-12 ounces pasta (tagliatelle, fettuccine, or pappardelle)
Vegetables
- 1 leek, thinly sliced (or substitute with 2 shallots or 1 onion)
- 1 bunch asparagus, wooden ends removed, cut into 1-inch slices (about 2-3 cups)
- 1 ½ cups snap peas, sliced
- 4 cloves garlic, minced
- 1 ½ cups peas or substitute edamame
Other Ingredients
- 2 tablespoons olive oil
- Salt, pepper, and chili flakes to taste
- Zest from one lemon
- ¼ to ½ cup fresh Italian parsley, chopped
- Optional: 1-2 tablespoons fresh mint, tarragon, or basil
- ½ cup grated pecorino cheese (or substitute parmesan or vegan parmesan)
- ½ cup heavy cream (or substitute plant-based cream, crème fraîche, or yogurt)
Instructions
- Cook pasta: Bring 2 quarts of salted water (2-3 teaspoons salt) to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of the hot salted pasta water before draining.
- Sauté vegetables: Heat olive oil in a large sauté pan over medium heat. Add the sliced leeks and asparagus and cook until just softened. Add the snap peas, minced garlic, peas (or edamame), and season with salt, pepper, and chili flakes. Continue to sauté until the vegetables are tender-crisp and bright green, taking care not to overcook.
- Combine pasta and vegetables: Add the drained pasta to the sauté pan with vegetables. Stir in the lemon zest and grated pecorino cheese. Gradually add some reserved pasta water to loosen the sauce and toss to coat the pasta evenly while gently heating to allow the cheese to melt and incorporate.
- Add herbs and cream: Toss in two-thirds of the chopped fresh herbs and pour in the cream. Stir well to combine, adding more cream or pasta water if you prefer a looser sauce consistency.
- Season to taste: Taste the pasta and adjust seasoning with additional salt, pepper, or more hot pasta water if needed.
- Serve: Divide the pasta among serving bowls. Top each with the remaining fresh herbs, additional grated pecorino cheese, and extra lemon zest if desired. Serve immediately for best flavor and texture.
Notes
- Slightly undercooking the vegetables keeps them tender-crisp and bright in color.
- You can substitute heavy cream with plant-based alternatives, crème fraîche, or a bit of yogurt for a different texture and flavor.
- Fresh herbs like mint, tarragon, or basil can be added to customize the flavor profile.
- Reserve pasta water is key for loosening the sauce and helping the cheese melt smoothly.
- This recipe works well with a variety of pasta shapes, especially long noodles like tagliatelle or fettuccine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian