Orecchiette with Leeks, Peas and Pecorino

By Carla

Quick and easy dinner.

I added crumbled bacon to this once and it was heavenly.

Ingredients

• 1 lb. dry orecchiette
• 2 Tbsp olive oil
• 4 leeks (white and light green parts only), thinly sliced
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic, finely chopped
• 10 oz frozen peas, thawed
• 3/4 cup heavy cream
• 4 oz grated Pecorino
• 2 tsp lemon zest
• 1/4 cup fresh mint leaves, torn

Preparation

Step 1

Cook pasta according to directions.

Heat oil in large saucepan over medium heat.

Add leeks, season with salt and 1/4 tsp pepper, and cook, stirring occasionally, until soft, about 7 minutes.

Add garlic and peas and cook 2 minutes.

Stir in cream and 3/4 cup or Pecorino. Simmer until sauce has thickened slightly, about 4 minutes.

Drain pasta and return to pot. Add sauce, lemon zest and mint. Toss.

Serve in shallow bowls and sprinkle with pepper and remaining Pecorino.