Spring Pasta with Leeks, Asparagus, Peas, Pesto, Mascarpone, and Lemon

Ingredients

• 1 pound pasta
• 2 tablespoons olive oil
• 2 cups sliced leeks
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1/2 cup pesto
• 1/4 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1/2 lemon
• Salt and pepper to taste
• Water
• Salt

Instructions

1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add leeks and cook until softened, about 5 minutes.
3. Add asparagus and cook for another 5-7 minutes, until tender-crisp.
4. Stir in the peas, pesto, mascarpone cheese, lemon zest, and lemon juice. Cook until heated through.
5. Add the drained pasta to the skillet. Toss to combine, adding a splash of reserved pasta water if needed to create a creamy sauce.
6. Stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan cheese if desired.