Peas, asparagus, arugula, leeks. This one-pan pasta features allll the fresh greens.

Gallery

Credit: Photography by Nicole Franzen

Recipe Summary test

total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large deep skillet, heat the oil over medium. Add the leeks and garlic; cook, stirring often, until softened, about 2 minutes. Add the stock, 1/2 cup water, and 2 tsp. salt. Bring to a boil over high. Add the pasta; cook, stirring often, until almost al dente, about 6 minutes.

    Advertisement
  • Stir in the asparagus and peas. Cook until the pasta is al dente and the vegetables are crisp-tender, about 3 minutes. Stir in the arugula.

  • Off heat, stir in the crème fraîche, lemon zest, and tarragon; season with salt and pepper.

Advertisement