Springtime Leek, Pea, and Asparagus Pasta
Spring is in full swing, and there’s another month before summer officially takes over. Everything is getting greener, just like this pasta. Delicious vegetables, Gruyère, and wine – what’s not to like? This pasta is perfect for an evening in the garden with your leftover wine ☀️
Ingredients
- 500 g pasta of your choice
- 1 tbsp olive oil
- 28 g butter
- 1 large shallot, chopped
- 2 large cloves of garlic, minced
- 2 large leeks, dark green tops removed, sliced
- 150 g asparagus tips, sliced thin diagonally
- 250 g frozen peas, blanched
- 3 sprigs of time, leaves removed
- 125 ml dry white wine
- 2 tbsp flour
- 400 g whole milk
- 150 g shredded Gruyère, with a little extra for serving
- A small handful of fresh tarragon for serving, chopped
- Salt to taste
- Pepper to taste
Instructions
- Cook pasta in salted water to pack instructions while preparing the vegetables and sauce. Reserve some pasta water for the sauce if needed.
- Heat a pan with the butter and olive oil over medium heat. Once hot, add the leeks, asparagus, and a pinch of salt. Cook for 4-5 minutes until they begin to soften but don’t turn golden.
- Add the shallots and cook for 2-3 before adding the thyme, garlic, and a sprinkle of fresh black pepper. Stir for an additional minute until aromatic.
- Add the peas and flour to the pan and coat the mixture with the flour before adding the white wine. Allow the liquid to reduce before adding the milk slowly while continuously stirring.
- When the sauce has slightly thickened and can coat the back of a wooden spoon, add the shredded gruyere and more black pepper to taste. Add reserved pasta water to loosen if needed.
- Combine the pasta, sauce, and serve with the chopped tarragon, additional shredded Gruyère, and fresh black pepper.