Pasta with Leeks, Peas and Pecorino

Adapted from: Real Simple - April 2007



Very yummy dish to make in the spring. I sometimes opt to halve the amount of leeks.

3/4 pound short pasta (such as orecchiette or farfalle)
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced*
½ teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed
¾ cup heavy cream
1 cup grated Pecorino (Romano) cheese
2 teaspoons lemon zest

Cook the pasta according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and ¼ 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 ¾ cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes. Drain the pasta and return it to the pot. Add the sauce and lemon zest and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.

* Be sure to wash leeks well