Pasta with Leeks and Peas

By ambpp

Ingredients

• 1 lb dry short pasta
• 2 tbsp Olive oil
• 4 leeks thinly sliced
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic finely chopped
• 10 oz package frozen peas, thawed
• 3/4 c heavy cream
• 1 cup grated pecorino
• 2 tsp lemon zest
• 1/4 c mint leaves

Preparation

Step 1

Cook pasta.

Heat oil over medium heat and add leeks, S and P. Cook about 7 minutes.

Add garlic and peas and cook about 2 minutes.

Stir in cream and 3/4 of pecorino and simmer until thickened, about 4 minutes.

Drain pasta and return to pot; add sauce, lemon zest, mint and toss.

Divide and garnish.