Spring Vegetable Rigatoni

Serves: 4
Total Time: 20 min.

INGREDIENTS

1 lb rigatoni pasta
5 oz sugar snap peas, sliced on the bias
1 lb fava beans, shelled, blanched and peeled
12 oz english peas, shelled
2 leeks, white and pale green parts only, sliced thin
4 T unsalted butter
1/2 t kosher salt, plus more for pasta water
juice of one meyer lemon
handful of fresh mint leaves

Preparation

Set a large pot of generously salted water on to boil. Cook rigatoni to al dente according to pasta maker's instructions. Strain, reserving a half cup of pasta water.

Heat a large sautee pan over medium heat. Melt the butter in the pan and add the leeks. Cook, stirring often, until beginning to soften, about 5 minutes. Add fava beans, sugar snaps, english peas and 1/2 t kosher salt to the sautee pan. Cook for only about a minute, stirring constantly. Add the pasta to the pan, along with the meyer lemon juice and 4 T of pasta water. Stir constantly, tossing the sauce and vegetables to coat the noodles as the liquid evaporates, 2-3 minutes. Pour into a large bowl and garnish with the fresh mint.