Remove the dark green sections from leeks and halve lengthwise. Rinse the leeks well, pulling apart the layers to wash away any grit. Pat dry and brush lightly with oil.

Heat a 12" stainless steel skillet over medium-high. Place leeks cut-side down and cook until nicely charred, 5 minutes. Flip them over and cover the skillet so they steam all the way through. Cook until tender, 5 minutes more, then transfer to a cutting board and let cool slightly.

To same skillet over medium, add butter, 2 teaspoons lemon zest and 2 tablespoons lemon juice. When butter is melted and simmering, reduce heat to medium-low and add cream. Season with salt and pepper. Stir to combine. Bring cream mixture to a gentle simmer (do not boil). Simmer until cream has reduced by one-quarter and thickened, 8 to 10 minutes.

Meanwhile, bring a large pot of salted water to a boil over medium-high. Cook bucatini until al dente, reserving about 1 cup pasta water, then drain.

Roughly chop cooled leeks. Add to skillet, along with Parmesan, peas, tarragon and crushed red pepper, if using. Stir to combine and reduce heat to low. Add bucatini and about 1/4 cup reserved pasta water into cream mixture. Toss well to coat. Add more pasta water by the tablespoon for desired consistency of sauce. Serve with more Parmesan cheese.

Source: Hannaford fresh Magazine, March April 2025