Orecchiette With Leeks, Peas, and Pecorino

Photo by Ngoc Minh Ngo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 735 calories
    • Calories 33 calories from fat
    • Fat 27 g
    • Sat Fat 16 g
    • Cholesterol 86 mg
    • Sodium 639 mg
    • Protein 34 g
    • Carbohydrate 85 g
    • Sugar 7 g
    • Fiber 19 g


  1. Check 1pound dry orecchiette or some other short pasta
  2. Check 2tablespoons olive oil
  3. Check 4 leeks (white and light green parts only), thinly sliced
  4. Check 1/2teaspoon kosher salt
  5. Check 1/2teaspoon black pepper
  6. Check 2 cloves garlic, finely chopped
  7. Check 1 10-ounce package frozen peas, thawed
  8. Check 3/4cup heavy cream
  9. Check 1cup (4 ounces) grated Pecorino
  10. Check 2teaspoons lemon zest
  11. Check 1/4cup fresh mint leaves, torn


  1. Cook the pasta according to the package directions. 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.