I found this recipe
in Real Simple in their "easy dinners" section. Followed their recipe almost exactly except nixed the mint in favor of basil. And if I make it again I would add some white wine. I've also posted this on my new
Recipe Blog!
1 pound dry round or short pasta
2-3 basil leaves, chopped
1/2 cup white wine
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed
3/4 cup heavy cream
1 cup (4 ounces) grated Pecorino
2 teaspoons lemon zest
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and peas and cook for 2 minutes more. Stir in the cream, white wine, basil, and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
Drain the pasta and return it to pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
Yo Megan: check out these really awesome "high hat" cupcakes from the book, Cupcakes!. Martha has a pretty boring demonstration video of it on her site. But it really showcases how crazy and totally square she is.
It was a good day. Props to my roommate for organizing a super duper tailgate. Props to Amanda for some awesome breakfast sandwiches. And, as per usual, Kristin and Phil, thank you for the purple and gold jello shots. I think the moms really liked them. {my pics from the tailgate}
Tapir's are badass. How bout that Angora Rabbit though? I like the Dumbo Octopus. {world's weirdest}
So, I remember having this super fantastic cardboard playhouse when I was little. Did you know they have new school awesome modern ones now? Also, yay for recyclable toys. {lula sapphire}
