Orecchiette With Leeks, Peas, and Pecorino

Orecchiette With Leeks, Peas, and Pecorino
Ngoc Minh Ngo
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
pound
dry orecchiette or some 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

Directions

  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.
Kate Merker
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Fat 27 g
  • Sat Fat 16 g
  • Cholesterol 86 mg
  • Sodium 639 mg
  • Carbohydrate 85 g
  • Fiber 19 g
  • Sugar 7 g
  • Protein 34 g
What does this mean? See Nutrition 101.

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