One Pot Cheesy White Rigatoni with Peas for Two

Ingredients:

1 tablespoon olive oil

1 small leek, white and light green parts, thinly sliced into half-moons 

1 stalk celery, finely chopped, plus leaves, for garnish 

Kosher salt and freshly ground black pepper 

1 clove garlic, minced 

6 ounces mezze rigatoni 

1/2 cup dry white wine 

1 teaspoon lemon zest plus juice of 1/2 lemon 

1 cup frozen peas 

1/2 cup low-moisture shredded mozzarella (2 ounces) 

1/2 cup grated Parmesan (1 1/2 ounces) 

1/3 cup heavy cream 

1 tablespoon capers 

1 tablespoon chopped fresh rosemary 

1 teaspoon fresh thyme leaves, chopped

Directions:

1. Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.

2. Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.