Orecchiette With Leeks, Peas, And Pecorino Recipe

Name: Orecchiette With Leeks, Peas, And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. 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.
3
Drain the pasta and return it to pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
4
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.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Orecchiette With Leeks, Peas, And Pecorino falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Leeks, Peas, And Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions