Spring Shells
Directions
- 1Bring a pot of salted water to a boil for the shells.
- 2In a large pan over medium heat, sauté the garlic and leeks in butter with a sprinkle of salt and pepper for 3-4 minutes until leeks are tender.
- 3Add the asparagus and sauté for 1-2 minutes.
- 4Add the peas and cook for 1 minute until warmed through, then turn off the heat until the pasta is ready.
- 5Boil pasta 2 minutes less than package directions and then transfer it into the pan with the veggies using a mesh skimmer, saving at least 1 cup of the pasta water.
- 6Turn the heat to medium-low and add the cream cheese along with 1/2 cup pasta water.
- 7Mix until the cream cheese melts and then slowly mix in the parmesan, adding more pasta water as needed to make the pasta saucy, and cook until pasta is your desired consistency.
- 8Mix in the basil at the end and serve with a drizzle of olive oil on top.
Ingredients
- 2 Tbsp Butter
- 16 oz. Small Shells
- 3 Cloves Garlic, minced
- 2 Cups Medium Leek, sliced in thin strips
- 1.25 Cups Asparagus, chopped
- 0.5 Cup Frozen Peas
- 4 oz. Cream Cheese
- 0.5 Cup Grated Parmesan
- 0.33 Cup Basil, chopped
- 1 Cup Pasta Water
- Olive Oil, for serving
- salt and pepper
Equipment
potlarge panmesh skimmer
Tips
- Vegan Modification: Sub in olive oil for butter, nutritional yeast for parmesan, and coconut milk for cream cheese