Creamy Pasta with Lemon and Peas

A hefty dose of lemon adds brightness to this simple pasta. Cooking the peas along with the pasta saves time.

Regan Burns Cafiso

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Ingredients

1 tablespoon butter		Juice of 1 lemon
1 large leek (white and light-green parts only), washed well, quartered lengthwise, and sliced		12 ounces orechiette pasta
Coarse salt and freshly ground pepper		3/4 cup frozen peas
1/2 cup heavy cream		1/4 cup finely grated Pecorino Romano, plus more for garnish
1/4 teaspoon finely grated lemon zest		2 teaspoons chopped chives (optional)

Total:

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1
Bring a large pot of salted water to a boil. Melt butter in a large sauté pan over medium heat. Add leek, ½ teaspoon salt, and a pinch of pepper. Cook, stirring occasionally, until leeks are tender but not brown, about 5 minutes. Add cream and bring to a simmer. Cook until it is slightly thickened, about 1-2 minutes; remove from heat and stir in lemon zest and juice.
2
Cook pasta according to package directions, reserving about ½ cup cooking water. 2 minutes before pasta is finished cooking, add peas to pot and finish cooking; drain well. Return pasta to pot. Add leek mixture, cheese, and enough pasta water to reach desired consistency; season with salt and pepper. Transfer pasta to serving dish and garnish with additional grated cheese and chives. Serve immediately.

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