Green and Creamy Fettuccine

Okay the real recipe is called: Asparagus, Leeks and Peas in a Creamy Lemon Sauce on Whole Wheat Fettuccine. But I've been making it a long time and have given it my own name. Some people really have no creativity in naming recipes.

I made this in college for my husband before we were married. I remember it was what I served on our valentines dinner while we were engaged. Which we counted as the best day of our life to that point. So this pasta has good memories for me.

 I think this is also when I finally broke down and bought a sieve- another good memory. I have a deep love for kitchen appliances and tools. As well as my husband..

recipe from food Journal.

Green and Creamy Fettucine


Prep Time: 30 min. Total time: 50 min.

2 T olive oil
2 medium leeks (3/4 lb)
1 lb. asparagus
2 tsp. finely chopped garlic
8 oz. Whole Wheat Fettucine
1/2 c. part-skim ricotta
1/2 c. finely grated Parmigiano Reggiano
1 T finely grated lemon zest
1 c. frozen peas, thawed
2 T fresh lemon juice

Halve leeks lengthwise and cut into 1/4 in thick slices- white and pale green parts only. Trim ends of asparagis, halve lengthwise, and cut diagonally into 1 in pieces.

Heat oil in large skillet over med-high. Cook leeks and asparagus until almost tender, about 5 minutes. Add garlic and cook 1 more minute. Reserve off heat.

Cook Pasta in a 4-quart pot of boiling salted water, stirring occasionally; until al dente, about 8 minutes.

Reserve 1/2 cup pasta water and puree with ricotta and 1/4 cup parmesan in blender. Strain through a sieve set over a bowl and discard solids. Stir in zest.

Drain pasta in a colander. Add pasta, peas and ricotta mixture to skillet and simmer until hot, 1 minute. Stir in juice.

Sprinkle with remaining parmesan and season with salt and pepper to taste.