Orecchiette with Leeks, Peas, and Pecorino

Name: Orecchiette with Leeks, Peas, and Pecorino
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 59 milliliters fresh mint leaves, torn; 2 cloves garlic, finely chopped; 177 milliliters heavy cream; 1 teaspoons kosher salt; 4 leeks (white and light green parts only), thinly sliced; 2 teaspoons lemon zest; 2 Tbsps olive oil; 283 grams package frozen peas, thawed; 113 grams cup grated Pecorino; 454 grams dry orecchiette or some other short pasta

Orecchiette with Leeks, Peas, and Pecorino might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 30g of protein, 33g of fat, and a total of 863 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have kosher salt, mint leaves, peas, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Cook the pasta according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Sauce Pan

Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.

Ingredients you will need

Pepper

Leek

Salt

Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.

Ingredients you will need

Pecorino

Garlic

Cream

Sauce

Peas

Drain the pasta and return it to pot.

Ingredients you will need

Pasta

Equipment you will use

Pot

Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.Tip: Sugary and slightly crunchy, fresh peas are well worth the extra effort of shelling during the brief period in the spring when they're available. You can use 2 pounds of fresh peas (2 cups shelled) in place of the frozen ones called for in this recipe.

Ingredients you will need

Fresh Peas

Lemon Zest