Best 5 Leeks With Sugar Snap Peas Recipes

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## Delight Your Taste Buds with a Symphony of Flavors: Leeks with Sugar Snap Peas and Other Culinary Creations

Embark on a culinary journey with our diverse collection of recipes, each promising a unique gustatory experience. From the vibrant green of leeks and sugar snap peas to the aromatic herbs and zesty citrus, these dishes are a celebration of fresh, seasonal produce. Discover how simple ingredients, when combined with culinary artistry, can transform into delectable masterpieces.

- **Leeks with Sugar Snap Peas:** A harmonious blend of tender leeks, crisp sugar snap peas, and a vibrant lemon-herb dressing creates a refreshing and flavorful side dish that complements any main course.

- **Pasta with Leeks and Peas:** Take your pasta game to the next level with this delightful combination of leeks, peas, and a creamy Parmesan sauce. Every bite is a delightful symphony of textures and flavors.

- **Leek and Potato Soup:** Indulge in the comforting warmth of this classic soup, where creamy potatoes, tender leeks, and savory broth come together in perfect harmony. A sprinkle of fresh herbs adds an extra layer of aromatic delight.

- **Leek and Bacon Quiche:** Experience the richness of a classic quiche, featuring a flavorful filling of leeks, bacon, and a creamy custard, all encased in a flaky, buttery crust.

- **Leek and Feta Stuffed Chicken Breast:** Treat yourself to a succulent chicken breast stuffed with a savory mixture of leeks, feta cheese, and aromatic herbs. Baked to perfection, this dish is a delightful interplay of flavors and textures.

With a variety of recipes to choose from, ranging from vibrant side dishes to hearty main courses, our collection offers something for every palate. Get ready to tantalize your taste buds and elevate your culinary skills with these extraordinary leek and sugar snap pea creations.

Check out the recipes below so you can choose the best recipe for yourself!

LEEKS WITH SUGAR SNAP PEAS



Leeks With Sugar Snap Peas image

Make and share this Leeks With Sugar Snap Peas recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb sugar snap pea, strings removed
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3 leeks, white part only, chopped
1 tablespoon chopped fresh marjoram
salt and pepper

Steps:

  • In a large pot of boiling water blanche peas quickly for 2 minutes.
  • Drain, plunge into cold water to stop cooking, then drain and pat dry.
  • In a large skillet, heat butter and oil, add shallot and leeks and sauté, stirring frequently until vegetables are tender - about 6-8 minutes.
  • Add blanched peas and marjoram and stir fry until heated through. Add salt and pepper to taste and serve.

Nutrition Facts : Calories 139.3, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 40.5, Carbohydrate 19.2, Fiber 4.8, Sugar 4.4, Protein 3.3

SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

SNAP-PEA AND MELTED-LEEK TARTINES



Snap-Pea and Melted-Leek Tartines image

Toasts topped with creamy ricotta, sweet sugar snap peas, and caramelized leeks are a perfect appetizer for spring.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil, divided
3 leeks, white and light-green parts only, halved length-wise, thinly sliced, and well washed (4 cups)
Kosher salt and freshly ground pepper
2 teaspoons ground Aleppo pepper
1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon Meyer-lemon zest, plus 2 teaspoons fresh juice
2 cups ricotta
3 cups sugar snap peas, trimmed and thinly sliced on the bias
1/3 cup fresh mint leaves, roughly chopped
6 thick slices rustic bread

Steps:

  • Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
  • Melted Leeks:In a large skillet, heat 1/4 cup oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes. Add Aleppo pepper, zest, rosemary, and another pinch of salt. Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice.
  • Tartines:Preheat broiler. Stir 1/2 teaspoon salt, 1/4 teaspoon pepper, Meyer lemon zest, and 1 tablespoon oil into ricotta. In another bowl, toss peas with 2 tablespoons oil, lemon juice, and mint. Season with salt and pepper.
  • Broil bread in a single layer on a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes. Spread with ricotta mixture, then cut each slice in half. Transfer to a serving platter and top with melted leeks and pea mixture. Serve.

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA



Leek Risotto With Sugar Snap Peas and Pancetta image

Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.

Provided by Susan Spungen

Categories     dinner, grains and rice, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 tablespoons olive oil
3 ounces thinly sliced pancetta or bacon
1 quart chicken stock
3 large leeks, white parts only, split lengthwise, sliced 1/4-inch thick and thoroughly washed (about 3 cups)
2 garlic cloves, smashed
Kosher salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
2 ounces grated Pecorino (about 3/4 cup), plus more for topping
8 ounces sugar snap peas, strings removed, snap peas halved lengthwise
1/2 cup snipped chives (optional)

Steps:

  • Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
  • Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
  • Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
  • Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
  • Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
  • Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

PAPPARDELLE WITH LEEKS, SUGAR SNAP PEAS, AND LEMON



Pappardelle with Leeks, Sugar Snap Peas, and Lemon image

The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1/2 stick unsalted butter
2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well
2 lemons
1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional)
3/4 pound dried pappardelle or other flat egg noodles
1/2 cup fresh ricotta cheese
2 ounces Pecorino Romano cheese, grated (3/4 cup)

Steps:

  • While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and a pinch of salt; cook until leeks begin to soften and are bright in color, about 4 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper.
  • When water boils, add sugar snap peas to boiling water, and cook until bright green, about 2 minutes. Transfer peas to a plate using a strainer.
  • Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using the strainer. Add sugar snap peas. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, alternating with ricotta and half the Pecorino and tossing until pasta is coated and sauce is creamy.
  • Divide among 4 bowls, and top with remaining grated cheese.

Tips:

  • Choose tender leeks: Look for leeks that are firm and have no signs of wilting or bruising.
  • Use fresh sugar snap peas: Fresh sugar snap peas are crisp and sweet, making them perfect for this dish.
  • Slice the leeks and sugar snap peas thinly: This will help them cook evenly.
  • Don't overcook the leeks and sugar snap peas: They should still be slightly crunchy when you're finished cooking them.
  • Season the dish to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the dish immediately: This dish is best enjoyed when it's hot and fresh.

Conclusion:

This simple but flavorful dish is a great way to enjoy fresh leeks and sugar snap peas. It's a healthy and delicious side dish that can be served with a variety of main courses. So next time you're looking for a quick and easy recipe, give this one a try. You won't be disappointed!

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