Two Peas in a Pasta

Ingredients

• 0.5 teaspoon pepper black
• 1 pound eggs dried
• 0.3 cup parsley fresh chopped
• 2 cups peas fresh shelled ()
• 1 cup cup heavy whipping cream 
• 1.5 teaspoons kosher salt 
• 2 medium leek white green rinsed finely chopped well ( and pale parts only)
• 2 teaspoons lemon zest fresh finely grated
• 1 cup chicken broth low-sodium
• 0.3 cup parmesan finely grated for serving
• 3.5 cups snow peas trimmed halved lengthwise
• 2 tablespoons butter unsalted
• 0.8 cup water 

Equipment

• frying pan
• pot

Directions

1. Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes.
2. Add broth, cream, and water and simmer, uncovered, about 5 minutes.
3. Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.
4. Cook pasta in a 6- to 8-quart pot of boiling salted water.
5. Drain pasta, then add to sauce, tossing to combine.
6. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.
7. You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas.
8. Add to sauce with snow peas.