“Quick” and Easy Dinner Recipe: Orecchiette With Leeks, Peas, and Pecorino

There are a few recipes that I have torn out of magazines and put in clear plastic sleeves because I cook them so often that they need to be protected from my messy cooking habits.  One that I took from Real Simple magazine 10 years ago has become a household favorite.  It is a pasta dish with Orecchiette With Leeks, Peas, and Pecorino Cheese.  I leave out the mint and lemon zest but that is completely your call.

  • Serves4
  • Hands-On Time
  • Total Time


    Per Serving

    • Calories735 calories
    • Calories33 calories from fat
    • Fat27 g
    • Sat Fat16 g
    • Cholesterol86 mg
    • Sodium639 mg
    • Protein34 g
    • Carbohydrate85 g
    • Sugar7 g
    • Fiber19 g


  1. 1pound dry orecchiette or some other short pasta
  2. 2tablespoons olive oil
  3. 4leeks (white and light green parts only), thinly sliced
  4. 1/2teaspoon kosher salt
  5. 1/2teaspoon black pepper
  6. 2cloves garlic, finely chopped
  7. 110-ounce package frozen peas, thawed
  8. 3/4cup heavy cream
  9. 1cup (4 ounces) grated Pecorino
  10. 2teaspoons lemon zest
  11. 1/4cup fresh mint leaves, torn


  1. Cook the pasta according to the package directions. Drain it and return it to the pot.
  2. Meanwhile, heat the oil in a large saucepan over medium heat.
  3. Add the leeks to the saucepan, season with the salt and ¼ teaspoon of the pepper and cook, stirring occasionally, until soft, about 7 minutes.
  4. Add the garlic and peas and cook for 2 minutes more.
  5. Stir in the cream and ¾ cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
  6. Add the sauce, lemon zest, and mint to the pasta pot and toss. Divide among shallow bowls and sprinkle with the remaining Pecorino and pepper.
For some of my other favorite recipes see my recipe page.







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My name is Claire and I am a maternity, newborn, and family photographer servicing the Philadelphia Metro Area/Delaware Valley and beyond.

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