Today is the first day of Spring and I am so excited to see the mini crocuses in bloom and daffodils sprouting!   And just like the changing rhythms of the seasons, I love embracing the new seasonal eats coming our way. However, just because spring has sprung does not mean I’ll be turning my back on some good comfort food just yet.  When I’ve had quite the day, and or days, let’s be real here, I just love nothing more than sitting down with a good cozy dish (and maybe the occasional splurge of a glass of wine) to warm the heart and melt away the day.

Creamy Gigli with Baby Kale, leeks, corn & English peas

I’ve been making some version of this dish now for a good seven or so years, and I think I’ve finally nailed down the perfect mix of comfort and brightness to bring you this delicious and super easy weeknight meal.   I happen to absolutely love Trader Joe’s Gigli Artisan pasta for this dish but don’t feel married to this type of pasta if you can’t find access to it. Simply substitute with your favorite noodle or I may also recommend fettuccine or linguine. Either way, it’s all about the sauce here so make sure to find a decent dry white to enhance the flavors of this dish. I also highly recommend hunting down Pecorino instead of resorting to Parmesan, which adds to the brightness in this dish.  Serve it family style and maybe even sneak in a glass of that tasty white wine you picked up for this recipe!

reamy Gigli with Baby Kale, leeks, corn & English peas-


  • 8 oz Gigli pasta (can substitute with fettuccine or linguine)
  • 2 tbsp olive oil
  • 2 leeks (white and light green parts) cut into thin quarters
  • 5 cloves garlic, minced
  • 1 tsp all purpose seasoning
  • salt and pepper to taste
  • ¾ cup corn frozen corn kernels
  • ¾ cup fresh English peas
  • ½ cup dry white wine (recommend sauvignon blanc)
  • ¾ cup heavy cream
  • 2 cups sweet baby kale (1 ½ ounces – can also substitute with Arugula)
  • ½ cup grated pecorino, divided into equal parts


  1. Cook the pasta according to package directions.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add the leeks, garlic, all purpose seasoning, and cook until the leeks are tender, about 4 minutes.  
  3. Add the corn, peas, 1/4 cup pecorino and wine.  Let simmer until the peas are tender, about 3 minutes; stir in the cream.
  4. Next add the pasta , season with salt and pepper to taste and toss to combine.
  5. Fold in the sweet baby kale and sprinkle with remaining pecorino before serving & ENJOY!



Serves 4

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Author:  Jennifer Kuhar