Ellie's Kitchen: Creamy Lemon Sauce with Egg Pasta, Corn, Leeks & Peas

     I would love to say that I create my own amazing recipes and we all leave the table happy, full, and deliciously fat. Sadly, this is not the case. I can but mimic the efforts of other excellent cooks, and reap the rewards of praise from family and friends. I am okay with this. And so I will continue to share recipes we have tried and heartily enjoyed, so that you may enjoy them as well. And I will bask in your tummy's happiness.

Creamy Lemon Sauce with Egg Pasta, Corn, Leeks & Peas

 

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 ears corn, husked, kernels cut from cobs (I used frozen.)
• 2 large leeks, white and light-green parts only, quartered and sliced
• 4 cloves garlic, chopped
• Salt and pepper
• 1 cup shelled fresh peas or frozen peas, thawed
• 1/2 cup dry white wine or chicken stock
• 1 pound extra-wide egg noodles or tagliatelle
• 1 cup heavy cream
• 2 lemons, zested (about 1 tbsp.) and juiced (about 1/2 cup)
• Freshly grated Parmigiano-Reggiano or Grana Padano

Directions

1. Bring a large pot of water to a boil for the pasta.
2. In a large skillet, heat the oil, one turn of the pan, over medium-high. Melt the butter into the oil, then add the corn, leeks and garlic; season with salt and pepper. Cook, stirring often, until the leeks soften, about 5 minutes. Add the peas, stir in the wine and reduce the heat to medium-low.
3. Salt the boiling water, add the pasta and cook to al dente; drain and transfer to a large bowl.
4. Meanwhile, in a small saucepan, bring the cream, zest and juice to a low boil over medium heat, stirring occasionally; remove from the heat.
5. In the large bowl, toss the pasta with the corn mixture and the lemon cream; season. Serve with the cheese.

 http://www.rachaelraymag.com/recipe/creamy-lemon-sauce-with-egg-pasta-corn-leeks-peas/