Ricotta Fettuccine with Leeks and Sugar Snaps

This recipe is dedicated to my brother-in-law who inspired me to come up with a new hearty vegetarian dish. This one does the trick without being super fattening or heavy. The taste of the leeks combines wonderfully with the peas and lemon and the trick of using pasta water with ricotta adds a light creamy texture. Serves 6

Ingredients
1 12 oz bag of dried fettuccine
(I prefer lemon pepper with a four minute boiling time)
1/2 lb sugar snaps, ends cut off
1 lemon, zested
1/4 cup Parmesan cheese, grated
1 leek, white and light green parts only
*sliced and rinsed because they can be pretty dirty
1/2 cup fresh ricotta cheese
1 tbsp olive oil
1/2 tbsp butter

In a large pot, boil 6 cups of water
Add pasta and beans (both need about 4 minutes to cook)
Meanwhile, heat butter and oil in a large pan
Add leeks and stir for about 5 minutes
Add salt and pepper
Drain pasta and sugar snaps, leaving about 1/2 cup of pasta water in the pot
Add pasta, peas and 1/4 cup liquid to the leeks
Stir in the ricotta
If not creamy enough, add more reserved water
Top with lemon zest and parmesan, then stir

Serve immediately

If you decide that this isn't hearty enough, slap this dish between a dinner roll, as shown by my brother-in-law :)