Spring Pasta

A few weeks ago Christian found a quick and easy recipe on Instagram for a very spring-y pasta, so when the time came to meal plan for the week, I instantly decided to pick up the few ingredients we didn't already have to whip up this pasta for dinner in no time.  I love using the fresh, seasonal veggies and will definitely be making this one again before spring is over.  Enjoy!

Spring Pasta

Ingredients

2 Tblsp butter

16oz small pasta

3 cloves garlic, minced

1 medium leek, sliced in thin strips

1+1/4 cup asparagus, chopped

1/2 cup frozen peas {we ended up using like 2 cups which I'd recommend}

4oz cream cheese

1/2 cup grated Parmesan cheese

1/2 cup basil, chopped

~1 cup reserved pasta water

Olive oil, for serving

Lemon zest & juice {optional but I bet it's delicious}

Instructions

1. Bring pot of salted water to boil to cook pasta.  Cook until al dente.

2. In a large pan {you'll be adding the pasta later, so make sure there's room} over medium heat, saute garlic & leeks in butter with a sprinkle of salt & pepper until leeks are tender, about 5 minutes.

3. Add asparagus and cook for about 3 minutes, then add the peas and cook until warmed through.

4. Add cooked pasta to pan of veggies, saving about 1 cup of pasta water.

5. On medium-low, add cream cheese along with about 1/2 cup pasta water, mixing until cheese melts.  Add Parmesan and more pasta water {if needed} and cook until desired consistency.  Stir in lemon juice if using.

6. Mix in basil and top with olive oil & more salt & pepper for serving.

Serves 4

xoxo,

stephanie marie