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:
- 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.
- 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.
- 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.
- Transfer pea and leek mixture to a blender and add broth and lemon juice. Blend until smooth and creamy.
- To the same skillet, add 1 tbsp oil then the remaining peas. Sauté for 5 minutes, until softened.
- 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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