Spring Pasta with Leeks and Peas

Celebrate the warmer days with the freshest spring ingredients by whipping up this dead-easy spring pasta with leeks and peas. It’s a perfect choice for a quick uncomplicated, meat-free Monday dinner. 

If speed cooking is your thing, then this spring pasta with leeks and peas is the ideal dish for you! In just 15 minutes you will be serving up a delicious, creamy and loaded-with-goodness meal that your whole family will love. 

Reasons to Cook this Spring Pasta with Leeks and Peas

• Speedy and simple: This pasta dish with leeks and peas is straightforward and can be made faster than the kids can say, ‘Mum, we’re hungry!’ 
• It pairs well with salad: The fresh and tasty ingredients complement most seasonal salads. Try this salad with it.
• A budget-friendly recipe: Not only is this pasta effortless to make, but it is also kind on your purse. You won’t need any fancy ingredients. 
• Everybody’s favourite flavours: While kids love the sweetness of peas and adults savour the tanginess of hard cheese, it’s going to be a family favourite. 

Spring Pasta with Leeks and Peas Ingredients and Substitutions 

The beauty of this pasta dish is its silky, creamy texture and taste, WITHOUT containing any cream. Here’s what to gather to make it:

• Pasta: Literally, any pasta goes. I love the way fusilli looks but choose whatever you prefer.
• Leeks: Because they are utterly delicious. And nutritious. 
• Butter: I recommend using unsalted butter in my recipes to minimise salt intake. 
• Peas: Avoid using canned peas as they will turn to mush. Frozen peas will hold their shape better.
• Garlic & olive oil: A pasta dish would not be the same without them. 
• Lemon zest: This is optional, but I love adding it for some extra zing as it beautifully balances the taste of this leek and peas pasta. 
• Freshly grated cheese: Choose Grana Padano or other Italian varieties available at Tesco or Asda. Look for strong and sharp cheeses; cheddar wouldn’t quite fit in this pasta dish.

• Can’t quite cut out the meat? No problem. You could crisp up some sneaky bacon bits in the same pan as the leeks, and there you have it! Alternatively, consider adding sausage meat—pork for a traditional flavour—or choose lighter options like turkey or chicken sausage.
• More protein still? You can transform it into leek carbonara by adding an egg and preparing a carbonara sauce to coat the pasta with. 

Top Tips For This Spring Leeks & Peas Pasta

Here’s how to get next-level delicious pasta:

• Thoroughly wash your leeks: To make sure they are squeaky clean, trim the roots and dark green tops, then slice them lengthwise. Rinse the layers under cold water, separating them gently to remove any dirt trapped within.
• Don’t overcook the peas: To keep your peas firm, you should add them right at the end. They should be warmed through but still bright green.
• Creating that dreamy creamy texture: Despite the absence of cream in this pasta dish, its silky texture and creamy taste come from the combination of butter, veggie juices, grated cheese, and a splash of pasta water. Reserve some pasta water to help the sauce evenly coat the pasta.

Make Ahead and Storage Instructions

This pasta will last 2-3 days in the fridge. You can get ahead by preparing the dish in advance, popping it into an airtight container, and storing it in the fridge. Then, when you’re ready to eat, simply reheat it. This saves time and allows the flavours to mingle, creating an even tastier meal.

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Pasta with Leeks and Peas

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Celebrate the warmer days with the freshest spring ingredients by whipping up this dead-easy spring leeks and peas pasta dish. It's a perfect choice for a quick uncomplicated, meat-free Monday dinner. 

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 4 portions of pasta (choose your fav one!)
• 2 large leeks
• 2 cups frozen peas
• 4 garlic cloves
• Knob of butter, salted or unsalted
• 2-3 tbsp olive oil
• Zest of 1 lemon
• Salt, pepper to taste
• ½ cup of pasta water
• Grana Padano or Parmigiano Reggiano or Pecorino - hard cheese, some into the pasta and some for serving.

Instructions

1. Place a large pot of water on the stove and bring it to boil. Salt water and  cook pasta according to the instructions. 
2. Meanwhile, prepare the leeks: remove the outside layer, cut the dark green part, carefully wash the leeks, get rid of all dirt that is hiding in the leek. Cut into the thin rounds.
3. Peel and mince the garlic. Melt the butter in the large skillet and add garlic. Sauté for 2-3 minutes until garlic is fragrant. Add leeks and cook on medium heat for 5-6 minutes until it is slightly browned and softened. Add frozen peas, black pepper and ½ cup of pasta water (just get it using the ladle from the pasta pot). Reduce the heat and cook for 2-3 minutes until peas are warmed but stay bright green. 
4. Drain the pasta and add it to the skillet with vegetables. Stir in olive oil, lemon zest and some grated Grana Padano or other hard cheese if using. Check for salt and pepper and adjust if needed. Toss to combine and keep on the stove for 1 more minute.
5. Serve with more grated cheese on top. Enjoy!