Pasta with Leeks, Peas, and Prosciutto | Everyday Food with Sarah Carey

When you boil up a pot of pasta, do you use the same old mix-ins? Why not mix it up? Here's a simple combo I've been loving lately, which uses savory leeks, frozen peas (you could use fresh, of course), and prosciutto, which adds great pork flavor without too much fat. It all comes together in an easy sauce of a little butter and fresh lemon juice, resulting in a dish that's as fresh and bright tasting as it is satisfying. And best of all? It cooks in the time it takes for the spaghetti to boil.
Sarah's Tip of the Day:
In the video, I'll show you how to tell if your leeks are fresh and demonstrate how to get them super clean. I'll also tell you my trick for making the sauce perfectly loose and smooth every time. You won't believe how easy it is.
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Recipe Ingredients:
Coarse salt and ground pepper
12 ounces spaghetti
4 tablespoons butter
2 medium leeks (6 to 8 ounces each), white and light-green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed
1 package (10 ounces) frozen peas
2 tablespoons fresh lemon juice
2 ounces (about 1/4 cup) thinly sliced prosciutto cut into thin strips
2 ounces (about 1/3 cup) ricotta salata or Parmesan cheese shaved with a vegetable peeler
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Nutrition Info:
Per serv (makes 4): 603 cal; 18 g fat; 23 g protein; 89 g carb; 7 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pasta with Leeks, Peas, and Prosciutto | Everyday Food with Sarah Carey