1 large leek, sliced thin
3 cups chopped spinach
1 1/2 cups peas (fresh or frozen)
1 Tbsp. butter
1 Tbsp. olive oil
Juice of 1 lemon
Zest of 1 lemon
2 cups heavy cream
Parmesan, for topping
Melt butter in a deep saucepan. Add olive oil. Sauté leeks in the butter and olive oil. Season with salt and pepper. After about 8 minutes (and the leeks begin to soften), stir in the peas and juice of one lemon. Cook for 2 more minutes.
Add heavy cream and let simmer until slightly thickened (about 5 minutes). Add spinach and allow to wilt (another 2-3 minutes). At this time, feel free to add more salt and pepper if desired.
Remove from heat and allow to cool. This is my little trick. When ready to cook the spaghetti and eat, bring the sauce back up to a simmer. I promise, it tastes better this way.
Boil spaghetti according to cooking directions. Once cooked to al dente, drain and reserve at least 1 cup of the pasta water.
Toss spaghetti into the saucepan and coat with cream sauce and veggies. Stir in chopped basil and lemon zest (to taste). Serve with grated Parmesan.