All I’m thinking about is bright and green recipes! A creamy luscious sauce made with caramelized leeks and shallots, tossed with blanched green peas and creme fraiche.
Peas, leeks, unsalted butter, grated parmesan, cream, pasta, kosher salt and black pepper
Boil a large pot of salted water for your pasta.
Start your pasta sauce. Boil a large pot of water or skillet and blanch your peas and once ready and a vibrant green, place in an ice bath and dry when cooled.
Prepare your sauce. With a drizzle of olive oil on medium heat, heat the pot and toss in your chili flakes (optional), shallots, garlic, leeks, salt and pepper.
Add in your butter and melt. Transfer your leek mixture to a blender with your cooled peas, basil, salt, pepper, a drizzle of olive oil and your creme fraiche. Blend.
Transfer to that same pot or large skillet you had your leek mixture and warm up. At this point, your pasta should be a little bit under al dente.
Add in about 1/4th cup of pasta water to the mixture, then slowly drain and add in your pasta. Mix and stir until combined and add in your shredded parmesan cheese and adjusting pasta water.
Serve your pasta in a bowl and garnish with freshly cracked black pepper, a hint of fresh lemon juice/lemon zest is optional and fresh basil.