Thursday, June 14, 2012

Pappardelle with Leeks, Sugar Snap Peas, and Lemon

I made this Monday night and had high expectations for it. I had some amazing sugar snap peas from the farmer's market, fresh ricotta from the dairy, and fresh pappardelle. The first thing that went wrong is that my leeks were no good. I scrambled around and found some broccoli I'd picked up at the farmer's market and used that instead. That worked just fine. To make up for the lack of flavor from the leeks, I chopped up some more of the garlic scapes and threw those in. The vegetables were not the problem.

Between adding the pasta water and the ricotta, something went terribly wrong (as usual) and I somehow ended up with a goopy mess (as usual). I didn't sub anything, I didn't use anything low-fat... I have no idea why this happens when I try to make a creamy sauce with pasta. Thus, this was not tasty. Can anyone provide pointers on what I'm doing wrong here?


Pappardelle with Leeks, Sugar Snap Peas, and Lemon
Martha Stewart Living, April 2012

Coarse salt and freshly ground pepper
2 ounces unsalted butter
2 medium leeks -- (white and pale-green parts only) cut into thin half-moons and rinsed well
2 lemons
1/2 pound sugar snap peas -- trimmed and cut in half crosswise (optional)
3/4 pound dried pappardelle or other flat egg noodles
1/2 cup fresh ricotta cheese
2 ounces Pecorino Romano cheese -- grated (3/4 cup)

1. While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and a pinch of salt; cook until leeks begin to soften and are bright in color, about 4 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper.

2. When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes. Transfer peas to a plate using a strainer.

3. Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using the strainer. Add sugar snap peas. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, alternating with ricotta and half the Pecorino and tossing until pasta is coated and sauce is creamy.

4. Divide among 4 bowls, and top with remaining grated cheese.

Servings: 4

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