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Pasta with Leeks and Green Peas

By Lindsey Baruch

4.87 from 15 votes

on Jun 16, 2022, Updated Mar 15, 2024

It’s Spring/Summer and all I’m thinking about is bright and green recipes, like this pasta with leeks and green peas! A creamy luscious sauce made with caramelized leeks and shallots, tossed with blanched green peas and creme fraiche.

This is vegetarian recipe, but you can totally add your own twist and proteins to the mix if you wanted to add chicken, beef, or even shrimp.

This dish is amazing!

What ingredients do you need for this pasta with leeks recipe?

Peas: The base of this recipe is using peas. We’re using fresh peas, but you can totally opt for frozen peas (and they will blanch faster as well!)

Leeks: These are definitely one of my top-fave ingredients. Lightly caramelized with shallots and fresh garlic, blended with the peas – this sauce is epic!

Unsalted butter: This helps give the sauce it’s glossy coat when we we blend with the rest of the ingredients.

Grated parmesan cheese: Grated parmesan, with pasta water and the butter is truly the best combo for all bases of pasta’s!

Cream: We’re using creme fraiche for this recipe, but you can use mascarpone, or even heavy cream in the sauce.

Pasta: We’re using rigatoni shaped pasta, but any shape will do, like spaghetti, linguini, penne, orecchiette, anything you have on hand!

Kosher salt and black pepper

Other spring-summer ingredients that would be wonderful in this sauce can be asparagus, spinach or even broccoli/broccolini.

Instructions to make this green pea pasta recipe

Boil your water

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 if they’re frozen, cook your peas if they are fresh and once ready and a vibrant green, place in an ice bath and dry when cooled.

In the same pot, pan or skillet as the peas, you’ll begin preparing 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. Sweat out your aromatics for about 3-4 minutes.

Blend your sauce

Next, add in your butter and melt that through, another 4-5 minutes. Transfer your leek mixture to a blender or food processor with your cooled peas, basil, salt, pepper, a drizzle of olive oil and your creme fraiche. Blend until smooth.

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 cooked pasta

First, 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, adjusting as you go with cheese and pasta water. Finish seasoning with salt and pepper. 

Serve!

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.

Other pasta recipes to check out

Creamy Spinach and Artichoke Pasta

Rigatoni Alla Vodka with Whipped Ricotta

Sun-dried Tomato Pasta with Spinach & Mushrooms

Caramelized Leek and Cabbage Pasta with Lemon

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4.87 from 15 votes

Pasta with Leeks and Green Peas

By: Lindsey Baruch

It's Spring/Summer and all I'm thinking about is bright and green recipes, like this pasta with leeks and green peas!

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 2 cups shelled green peas, we’re using fresh peas but you can also use frozen
• ▢ 1 pound pasta of choice
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 3 garlic cloves, sliced
• ▢ 1 shallot, thinly sliced
• ▢ 1/4 teaspoon crushed red pepper flakes, optional
• ▢ 1 leek, trimmed, washed and thinly sliced
• ▢ 1 tablespoon butter
• ▢ 1 bundle basil
• ▢ 1/4 cup creme fraiche or mascarpone
• ▢ 1/4 cup parmesan, and more for serving
• ▢ ½ cup pasta water
• ▢ Fresh lemon squeeze to serve, optional
• ▢ Salt and pepper to taste

Instructions 

• 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 if they're frozen, cook your peas if they are fresh and once ready and a vibrant green, place in an ice bath and dry when cooled.
• In the same pot, pan or skillet as the peas, you’ll begin preparing 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. Sweat out your aromatics for about 3-4 minutes.
• Blend your sauce. Next, add in your butter and melt that through, another 4-5 minutes. Transfer your leek mixture to a blender or food processor with your cooled peas, basil, salt, pepper, a drizzle of olive oil and your creme fraiche. Blend until smooth.
• 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 pasta. First, 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, adjusting as you go with cheese and pasta water. Finish seasoning with salt and pepper.
• 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.

Video

Nutrition

Calories: 133kcal, Carbohydrates: 5g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 130mg, Potassium: 77mg, Fiber: 1g, Sugar: 1g, Vitamin A: 508IU, Vitamin C: 4mg, Calcium: 95mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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