Leeks Peas In Lemon Butter Recipes
PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS, AND LEMON
The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Divide among 4 bowls, and top with remaining grated cheese.
BUTTERED PEAS & LEEKS
A simple side for your roast dinner, which counts towards your five-a-day
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
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Estimated Reading Time 2 mins
- Bring a small pot of water to a boil. Blanch fresh peas for 1-2 minutes, boil frozen peas about 3 minutes. Drain and rinse with cold water and set aside.
- Take scallops out of the refrigerator to bring to room temperature. Chop white part of leeks into thin pieces and mince garlic. Zest lemon and set lemon zest aside.
- Put 5 cups chicken broth in small pot over medium heat. Heat 2 tbsp butter in large sauté pan over medium high heat. Add garlic and leek, cook until leeks have softened about 4 minutes. Add arborio rice to pan and cook, stirring often for about 1-2 minutes until rice is lightly browned. Reduce heat to medium, add white wine to pan and cook until wine has mostly evaporated, about 1-2 minutes.
- Add one ladle worth of chicken broth to pan and stir, cooking until liquid has been absorbed, then add another ladle of broth. Continue until rice is al dente, about 15-20 minutes. Reduce heat to low, add peas, lemon zest (reserve a little for garnish), salt and parmesan cheese, stir to combine.
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- Slice the Leek (2) lengthwise in half, remove a couple of layers of the outer leaves so that you are left with the tender center leaves.
- Cut off the root ends and the dark green tops and thinly slice the leeks into 1/4 inch slices so you are left with the white and light green portions of the leeks.
- Place the sliced leeks in a bowl, fill with cold water and swish the leeks around to remove any dirt from between the leaves, pour the leeks into a strainer and drain well.
- In a medium pot, melt 3 tablespoon of Butter (3 tablespoon) over low heat and add the sliced leeks to the melted butter. Stir to coat the leeks in butter and simmer over low heat for about 20 minutes, stirring often until leeks are soft and tender without browning.
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- Begin by cooking your pasta according to the package instructions (this should take about 10-15 minutes). Once cooked, strain, & set aside for later.
- Preheat your oven to 400F and chop your leeks. Add parchment paper to a large baking tray and add your chopped leeks. Top the leeks with the avocado oil, garlic powder, chili flakes, and salt and pepper. Then, use your hands to evenly coat the leeks with the seasoning. Add to the oven and cook for 10-15 minutes, making sure to stop and stir the leeks at the 8-minute mark. Once cooked, set aside.
- While the leeks are cooking, add your almond/soy milk, vegan butter, lemon juice, lemon zest, nutritional yeast, and garlic powder to a large saucepan. Bring to a simmer and cook 5-8 minutes, stirring occasionally.
- Next, add in your pasta and frozen/fresh peas and stir. Cook about 5 more minutes until the peas are cooked and the pasta is warmed and evenly coated in sauce.
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