Orecchiette With Leeks, Peas, And Pecorino

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb dry orecchiette or 1 lb some other short pasta
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons olive oil
• 4 leeks, thinly sliced ( and light green parts only)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, finely chopped
• 1 (10 ounce) package frozen peas, thawed
• 3/4 cup heavy cream
• 1 cup grated pecorino cheese
• 2 teaspoons lemon zest

Recipe

• 1 cook the pasta according to the package directions.
• 2 meanwhile, heat the oil in a large saucepan over medium heat. add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
• 3 add the garlic and peas and cook for 2 minutes more. stir in the cream and 3/4 cup of the pecorino.
• 4 simmer until the sauce has thickened slightly, about 4 minutes.
• 5 drain the pasta and return it to pot. add the sauce, lemon zest, and mint and toss.
• 6 divide the pasta among shallow bowls and sprinkle with the remaining pecorino and pepper.