Active time: 25 min Start to finish: 40 min Makes 6 (main course) servings. 2 medium leeks (white and pale green parts only), rinsed well and finely chopped 2 tablespoons unsalted butter 1 cup low-sodium chicken broth 1 cup heavy cream 3/4 cup water 2 cups shelled fresh peas (2 to 2 1/2 lb in pods) 1/2 lb snow peas, trimmed and halved lengthwise (3 1/2 cups) 1-1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 lb dried egg fettuccine nests 1/3 cup chopped fresh flat-leaf parsley 2 teaspoons finely grated fresh lemon zest 1/3 cup finely grated parmesan plus additional for serving
Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes. Stir shelled peas into sauce and simmer 3 minutes. Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes. Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper. - Updated: March 14, 2005
