Without a kitchen for Easter this year, I wanted to find a simple dish that I could whip up as everyone was snacking on appetizers. I found this on Real Simple and it was delicious and very easy to make!
- 1 pound dry orecchiette or other short pasta
- 2 tablespoons olive oil
- 4 leeks (white and light green parts only), thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, finely chopped
- 1 10-ounce package frozen peas, thawed
- 3/4 cup heavy cream
- 1 cup (4 ounces) grated Pecorino
- 2 teaspoons lemon zest
- 1/4 cup fresh mint leaves, torn
1. Cook the pasta according to the package directions. I usually like pasta al dente, so I take things out a little early. Drain it and return it to the pot.
2. Meanwhile, heat the oil in a large saucepan over medium heat.
3. Add the leeks to the saucepan, season with the salt and ¼ teaspoon of the pepper and cook, stirring occasionally, until soft, about 7 minutes.
4. Add the garlic and peas and cook for 2 minutes more.
5. Stir in the cream and ¾ cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
6. Add the sauce, lemon zest, and mint to the pasta pot and toss. Divide among shallow bowls and sprinkle with the remaining Pecorino and pepper.