Linguine with Leeks, Peas, Saffron and..

Cooking Instructions

Melt 4 tablespoons of the butter in a 12-inch skillet over moderate heat. Add leeks and saute until softened, about 5 minutes. Add peas, stock and saffron. Bring to a simmer, cover and adjust heat to maintain a bare simmer. Cook until peas are just tender, 6 to 8 minutes for fresh peas and 4 to 5 minutes for frozen peas. Uncover, add cream and simmer briefly until cream has reduced and thickened slightly. Don't let it reduce too much; fresh pasta soaks up a lot of sauce. Season with salt and pepper. Stir in parsley.

Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving about 1/2 cup of the pasta cooking water. Transfer pasta to a large warm bowl. Add remaining 1 tbsp butter and the sauce and toss to coat, thinning the sauce if necessary with a little of the reserved cooking water. Serve immediately on warm dishes.

Wine Pairing(s)

Marques de Gelida Brut

Townshend Chardonnay

Ulithorne Sparkling Shiraz 'Flamma' McLaren Vale

Gallo of Sonoma 'Two Rock' Chardonnay

Juve y Camps Reserva Brut Nature

Muga Reserva

Louis Jadot Puligny-Montrachet 'Les Folatieres'

Altemasi 'Riserva Graal' Brut

Foxglove Chardonnay

Round Hill Chardonnay