- 1 cup pattypan squash, chopped
- 3 leeks white & light green parts only
- 1 oz pancetta
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup chicken stock
- 2 tbsp light cream cheese
- 3 tbsp non-fat evaporated milk
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 cup grated parmesan
- 1 tsp sugar
- 3 tbsp chopped fresh chives
- 8 oz thin egg tagliatelle
Pre-heat oven to 350 degrees. Chop white and green parts of leeks into 1/4-inch-thick rings. Rinse chopped leek carefully under running water to ensure any grit is removed. Chop patty pan squash into quarters. Mix together chopped patty pan and 1/2 a cup of the chopped leek on an oiled baking tray. Spray veggies with cooking spray and sprinkle with salt and pepper. Roast for 25-30 minutes or until leek is starting to brown and squash is soft.
While veggies are roasting, cook pancetta in a sauté pan over medium-high heat until crisp. Remove pancetta from pan and let it drain on a paper-towel-lined plate. Reduce heat to low and melt butter in the same pan. When foam subsides, add the remaining chopped leek and the minced garlic. Stir to coat and sprinkle with salt. Cook leek and garlic over low heat, stirring occasionally, until leek is very soft (15-20 minutes). Sprinkle leek with sugar and continue cooking for one minute, then add white wine and chicken stock and bring to a boil over medium-high heat. Cook, stirring, 2-3 minutes or until liquid has reduced by about 1/3. Transfer mixture to food processor. Add cream cheese, evaporated milk, lemon juice, and lemon zest. Purée until smooth. Return sauce to pan and stir in parmesan cheese (setting aside a few tablespoons that will be used in the roasted veggie garnish). Season sauce to taste with salt and pepper.
Cook pasta according to package directions. In last minute of cooking, add frozen peas. Drain pasta and peas, saving one cup of starchy pasta-cooking water. Add cooked pasta and peas to leek sauce, stirring to coat (and adding pasta-cooking water as necessary to lubricate). Adjust seasoning to taste.
Add crumbled pancetta, chopped fresh chives and remaining grated parmesan cheese to roasted veggies. To serve, place 1/4 of the pasta in each bowl and top with 1/4 of roasted veggie mixture.