Orecchiette With Leeks, Peas, and Pecorino
Serves 4| Hands-On Time: | Total Time:
- 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
- Cook the pasta according to the package directions. Drain it and return it to the pot.
- Meanwhile, heat the oil in a large saucepan over medium heat.
- 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.
- Add the garlic and peas and cook for 2 minutes more.
- Stir in the cream and ¾ cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
- 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.
- Per Serving
- Calories 735Calories From Fat 33%
- Fat 27g
- Sat Fat 16g
- Cholesterol 86mg
- Sodium 639mg
- Carbohydrate 85g
- Fiber 19g
- Sugar 7g
- Protein 34g
What does this mean? See Nutrition 101 .
You can use 2 pounds of fresh peas (2 cups shelled) in place of frozen ones in this recipe. Sugary and slightly crunchy, they are well worth the effort of shelling them during the brief period in spring when they’re available.