What's great about this dish is how quick and easy it comes together. There's very few ingredients here so do your self a favor and use top shelf butter and cream,  preferably grass fed, you'll thank me later.

Spinach Fettuccine Alfredo with Peas and Leeks:

1/2 lbs Spinach fettuccine, I bought mine dried on Arthur Avenue

1/2 cup peas

1/4 cup chopped leeks

1/4 cup butter (I used KerryGold)

1 cup heavy cream

1/2 cup grated Parmesean

Parmesean

Salt and pepper to taste

Bring water to a boil and cook the pasta until al dente; rinse with cold water and reserve.

Melt butter in a medium saucepan over medium low heat. Saute your leeks until translucent then add your peas. Add cream and simmer for 5 minutes, whisk in 1/2 cup Parmesean then add pasta. Heat the pasta through letting some of that sauce soak in it. Garnish with Parmesean and bon appetite!

Tags: pasta, Italian, sauce, comfort food, light, summer, spring, peas, green, recipe, recipes