Pea Pasta from Alex B

What you need:

• 8 oz pasta of choice (we used ditalini)
• 3 tbsp olive oil, divided
• 1 cup finely chopped leeks
• 2 tsp minced garlic
• 12 oz fresh or frozen peas (2 ½ cups), divided
• 1 tbsp finely chopped mint
• 2 tbsp finely chopped dill
• 1 tsp lemon zest
• 1 tsp salt
• ¼ tsp ground black pepper to taste
• 1 cup chicken or vegetable broth
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup grated parmesan

Instructions:

1. Cook pasta according to package directions in salted water. Reserve ~1 cup of pasta water in case you need to use it in the sauce. Drain pasta.
2. While pasta is cooking, add 2 tbsp olive oil to a skillet over medium heat. Add leeks and sauté for 4-5 minutes, until softened. Add garlic and cook for additional 2-3 minutes.
3. Add one cup of the peas, mint, dill, lemon zest, salt, and pepper to the leek mixture. Stir well and cook for 6-7 minutes, until vegetables are softened.
4. Transfer pea and leek mixture to a blender and add broth and lemon juice. Blend until smooth and creamy.
5. To the same skillet, add 1 tbsp oil then the remaining peas. Sauté for 5 minutes, until softened.
6. Add the cooked pasta, pea sauce and parmesan to the skillet and remove from heat. Stir well and add in a few tbsp reserved pasta water (or broth) if needed to thin out the sauce.

Optional topping(s): 8 oz burrata, olive oil, more lemon zest, pea shoots, and/or red pepper flakes

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