Orecchiette with leeks, peas and pecorino

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!

Orecchiette with leeks and peas

  • 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.

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