Creamy Leek, Pea, And Chicken Pasta

By Sunset
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8 ounces spaghetti

1 cup frozen peas

1 cup reduced-sodium chicken broth

2 small leeks, trimmed and sliced

2 cups coarsely shredded unseasoned rotisserie chicken

1 cup small-curd cottage cheese

2 tablespoons chopped fresh dill

1 teaspoon kosher salt

About 1 tsp. freshly ground black pepper

4 teaspoons extra-virgin olive oil

4 lemon wedges

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