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Orecchiette With Leeks, Peas, and Pecorino


Orecchiette With Leeks, Peas, and Pecorino Recipe

Ingredients:
  • 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
Directions:
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