INGREDIENTS

  • 1 lb dry orecchietteorsome other short some other short pasta
  • 1/4 cup fresh mint leaves , torn
  • 2 tablespoons olive oil
  • 4 leeks , thinly sliced (white and light green parts only)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves , finely chopped
  • 1 (10ounce)package frozen peas, thawed
  • 3/4 cup heavy cream
  • 1 cup grated pecorino cheese
  • 2 teaspoons lemon zest

DIRECTIONS

  1. Cook the pasta according to the package directions.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
  3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino.
  4. Simmer until the sauce has thickened slightly, about 4 minutes.
  5. Drain the pasta and return it to pot. Add the sauce, lemon zest, and mint and toss.
  6. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.