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1
Bring the salted water to a boil.
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2
Meanwhile, prepare the leeks: Cut off and throw away the top third of the rough green portion and the root ends.
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3
Remove any brown or possibly wilted outer layers.
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4
Slice the remaining green and white parts into 1/2-inch thick rounds.
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5
Rinse the leek slices in several changes of cool water, swishing them around to remove all soil and grit.
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6
In a large skillet, heat the extra virgin olive oil over medium heat.
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7
Crumble the sausage meat into the skillet and cook, breaking up the lumps, till golden brown, about 5 min.
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8
Add in the leeks to the skillet and cook, stirring, till wilted, about 5 min.
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9
Stir in the shallots and cook for 1 minute.
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10
Add in 1 Tbsp.
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11
of the butter, the peas, and stock.
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12
Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 min.
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13
Season with salt and pepper, cover the skillet, and set aside.
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14
Meanwhile, stir the bow ties into the boiling water.
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15
When the water returns to a boil, uncover the pot.
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16
Cook the pasta, stirring occasionally, till al dente - tender, but hard - about 12 min.
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17
Drain the bow ties well and return them to a pot over low heat.
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18
Add in the sausage and leek sauce to the pasta and toss well till the pasta is coated.
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19
Remove the pot from the heat, add in the remaining 1 Tbsp.
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20
butter and the grated cheese, and toss well.
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21
Transfer to a warmed serving platter or possibly individual bowls.
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22
Serve immediately, passing additional grated cheese on the side, if desired.
