Spring Vegetable Soup

• 1/4 pound pasta, such as farfalloni or orecchiette
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large leek, white and tender green part only, thinly sliced
• 6 cups chicken stock or canned low-sodium broth
• 1/2 pound sugar snap peas, halve diagonally
• 10 ounces baby spinach
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• Salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the pasta until almost al dente; drain.
2. Transfer to a bowl and cover.
3. In a large saucepan, melt the butter in the olive oil.
4. Add the leek; cook over moderately high heat until tender, about 1 minute.
5. Add the stock, cover and bring to a simmer.
6. Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes.
7. Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper.
8. Cook just until the spinach is wilted, about 2 minutes.
9. Ladle into bowls and serve.

pasta, unsalted butter, extravirgin olive oil, only, chicken stock, sugar, baby spinach, lemon juice, lemon zest, salt

Taken from www.foodandwine.com/recipes/spring-vegetable-soup (may not work)