Ingredients

Makes 6 (main course) servings

　　2 medium leeks (white and pale green parts only), rinsed well and finely chopped

　　2 tablespoons unsalted butter

　　1 cup low-sodium chicken broth

　　1 cup heavy cream

　　3/4 cup water

　　2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)

　　1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)

　　1 1/2 teaspoons kosher salt

　　1/2 teaspoon black pepper

　　1pound dried egg fettuccine nests

　　1/3 cup chopped fresh flat-leaf parsley

　　2 teaspoons finely grated fresh lemon zest

　　1/3 cup finely grated parmesan plus additional for serving

　　

Step 1

Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.

　　

Step 2

Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.

　　

Step 3

Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Season with pepper.

　　Cooks' note:

　　You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas. Add to sauce with snow peas.