Go Back

Fettuccine with Peas, Leeks & Thyme

Buitoni
Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main
Cuisine Italian
Servings 2

Ingredients
  

  • 1 package Refrigerated Fettuccine 9 oz.
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup sliced fresh leek
  • 1/3 cup frozen peas
  • Salt and ground black pepper
  • 2 thyme sprigs
  • 1/4 cup freshly shredded Parmesan cheese 5 oz.

Instructions
 

  • PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.
  • HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper.
  • ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.