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Spring Pasta With Leeks, Zucchini, And Peas

This Spring Pasta With Leeks, Zucchini, And Peas is a super quick lunch recipe and was inspired by Melissa Clark's chat last week (virtual) with Politics & Prose

I submitted a question to Melissa asking what to do with 3 leeks and one huge zucchini. Melissa suggested sauteing both in butter and olive oil, then adding anchovies and serving with pasta.

I don't happen to like anchovies, other than the large fat marinated ones, but did not have those in my pantry (aka one kitchen cabinet).

I used what I had. It turned out lovely.

Spring Pasta With Leeks, Zucchini, And Peas

Ingredients (without  exact measurements)
olive oil
leeks, white and light green parts only, sliced in half lengthwise, and then into thin moon shapes
large zucchini, sliced the same as leeks
garlic cloves, minced
defrosted peas
zest and juice of Meyer lemon, or a regular lemon
pasta of your choice, cooked
shaved English extra mature cheddar
6 minute jammy egg (Put eggs into cold water. Bring to a boil. Cover. Turn the heat off. Let stand for 6 minutes. Dunk eggs into ice cold water. Peel. Cut in half.)

1. Heat a combination of olive oil and butter in a large skillet. Add leeks and saute until they've softened. Try not to burn them like I did.
2. Add zucchini. At this point you may want to cover the skillet with a lid to quickly soften the zucchini.
3. Take the lid off, add garlic, and continue sauteing until the vegetables are cooked through and are golden brown.
4. Season with salt. Add defrosted peas, Meyer lemon zest and juice, and pasta. Combine. Heat through.
5. Serve in a bowl that you made in a pottery class.
6. Top with shaved cheese.
7. Add half of an egg topped with sumac.

This dish is great hot or at room temperature. Also, feel free to forego pasta and instead use the leek/zucchini/pea mixture as a filling for an omelet or a topping for toast!