Orecchiette w/ leeks, peas, and Pecorino
  • 1 lb dry orecchiette or some other short pasta (Bow Tie)
  • 2 tbsp olive oil
  • 4 leeks, thinly sliced
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cloves garlic, finely chopped
  • 1 10-oz pkg frozen peas, thawed
  • 3/4c heavy cream
  • 1 c (4 oz) grated Pecorino
  • 2 tsp lemon zest
  • ¼ c fresh mint leaves, torn
  1. Cook the pasta according to the package directions. Meanwhile, heat the oil in a lg saucepan over medium heat. Add the leeks, season w/ the S&P, cook, stirring occasionally, until soft, about 7 min. Add the garlic and peas and cook for 2 min more. Stir in the cream and ¾ c of the pecorino. Simmer until the sauce has thickened slightly, about 4 min. Drain the pasta and return it to pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.