1 pound dry orecchiette or some other short pasta
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced
½ teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, finely chopped
1 10 ounce package frozen peas, thawed
¾ cup heavy cream
1 cup (4 ounces) grated Pecorino
2 teaspoons lemon zest
¼ cup fresh mint leaves, torn
Cook the pasta according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with 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. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
This recipe is courtesy of Real Simple, April 2007 issue.
I was a bit frustrated when I couldn't find the orecchiette or the pecorino. To avoid ruining the dinner I improvised and was quite happy with the results. If you try the recipe don't skip the lemon zest; it gives the meal that ba-da bing! Enjoy.
