This creamy lemon pasta sauce with leeks, corn and peas, stands alone or is delicious topped with seafood. Made with Pamela’s Rotini.
Heat a large pot of water to boil the pasta.
Heat olive oil in a large skillet over medium-high heat. Add butter; when melted, add corn, leeks, and garlic. Sauté until leeks soften, stirring often, about five minutes. Reduce heat to medium low and add peas, wine, and seasonings.
In a separate small saucepan, heat the cream, zest and juice to a low boil, and reduce, stirring often, for about 5 to 10 minutes.
Drain and rinse pasta. Allow pasta to drain in a colander a few minutes, and give it a good shake before tossing in the warm pan, with the lemon cream and corn, leek, and garlic mixture.
Serve on a warm platter, sprinkled generously with grated cheese and fresh ground pepper.
Chef’s Note: To send this recipe over the top, just add fresh picked crabmeat, grilled prawns, or scallops.
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