Lunch: Creamy Pasta with Leeks, Peas and Parmesan

Recipe by Woman's Day Kitchen Leeks are an essential element in this decadent pasta dish. The key is to clean them thoroughly by placing the cut pieces in a bowl of cold water, swishing them around and then removing with a slotted spoon, leaving the grit

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Creamy Pasta with Leeks, Peas and Parmesan

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

12 oz. orecchiette pasta
1 package frozen peas
1 lemon
2 T bsp olive oil
4 leeks (white and light green parts only)
Kosher salt and pepper
3/4 c. heavy cream
.13 tsp. freshly grated nutmeg (optional)
2 T bsp fresh tarragon
1/4 c. grated Parmesan (1 oz)

Instructions

Cook the pasta according to package directions, adding the peas during the last 2 minutes of cooking; drain.
Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon and thinly slice on a diagonal.
Heat the oil in a large skillet over medium heat. Add the leeks, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the cream, lemon zest and nutmeg, if using, and simmer until slightly thickened, 2 to 3 minutes.
Add the pasta and peas to the skillet and toss to combine; fold in the tarragon. Sprinkle with the Parmesan before serving.

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