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Braised Leeks with Peas

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Braised Leeks with Peas is a good solution to eat vegetables and legumes mixed together in a delightful dish. A few light ingredients and a short amount of time to create an innovative side dish.

Braised Leeks with Peas

 5-6 Colavita Pappardelle Nests
 2 tbsp Colavita Extra Virgin Olive Oil
 3 julienned leeks (about 3 large) cleaned well of all dirt
 1 ½ cups peas (not thawed if frozen)
 ½ cup Rachael Ray All-Natural Low Sodium Chicken Stock
 Salt and freshly ground pepper, to taste
 ½ cup grated parmigiano reggiano cheese
1

Heat the oil in a skillet over medium low heat; add the leeks along with a good pinch of salt; stir; cover and allow to cook over low heat for about 5 minutes (you want them to soften and give up some of their liquid).

2

Add the chicken stock; cover and cook another 5 to 10 minutes, or until the leeks are very tender.

3

Raise the heat to medium, add the peas; cover and cook for 5 minutes more, shaking the pan occasionally, or until the peas are tender and most of the liquid has been absorbed.

4

Taste and correct seasonings with salt and pepper.

5

Cook the pasta in a large pot of salted, boiling water, according to the package instructions.

6

Drain the pasta and add it to the leeks and peas in the skillet. Toss to coat the pasta with the vegetables.

7

Serve with grated Parmegiano Reggiano cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 114
% Daily Value *
Total Fat 7g11%

Saturated Fat 2g10%
Cholesterol 8mg3%
Sodium 321mg14%
Total Carbohydrate 11g4%

Dietary Fiber 2g8%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.