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Rating: 3.5 stars
104 Ratings
  • 5 star values: 30
  • 4 star values: 20
  • 3 star values: 24
  • 2 star values: 20
  • 1 star values: 10
Kate Merker

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Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain it and return it to the pot.

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  • 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.

Nutrition Facts

735 calories; calories from fat 33%; fat 27g; saturated fat 16g; cholesterol 86mg; sodium 639mg; carbohydrates 85g; fiber 19g; sugars 7g; protein 34g.
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