Pasta with Leeks, peas and parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb dry orecchiette or some other short pasta2 tbsp olive oil4 leeks (white and lt green parts only), sliced thin.5 tsp kosher salt.5 tsp black pepper2 cloves garlic, finely chopped1 10-oz package frozen peas, thawed.75 cup heavy cream1 cup (4 oz) grated Pecorino (Parmesan)2 ysp lemon zest.24 cup fresh mint leaves, torn
Cook the pasta according to the package directions.
Meawhile, heat the oil in a lg saucepan over medium heat. Add the leaks, season with the salt and .25 tsp of pepper and cook, stirring occaisionally, until soft (about 7 minutes).
Add the garlic and peas and cook for 2 minutes more.
Stir in the cream and .75 cup of the pecorino or parmesan. Simmer until the sauce has thickened slightly, about 4 minutes.
Drain the pasta and return it to the pot. Add the sauce, lemon zest and mint, then toss.
Divide the pasta among shallow bowls and sprinkle with the remaining Cheese and pepper.
Original recipe claims 4 servings. At 1 cup each, it can serve up to 10.
Number of Servings: 10
Recipe submitted by SparkPeople user GCINCINNATI.
Meawhile, heat the oil in a lg saucepan over medium heat. Add the leaks, season with the salt and .25 tsp of pepper and cook, stirring occaisionally, until soft (about 7 minutes).
Add the garlic and peas and cook for 2 minutes more.
Stir in the cream and .75 cup of the pecorino or parmesan. Simmer until the sauce has thickened slightly, about 4 minutes.
Drain the pasta and return it to the pot. Add the sauce, lemon zest and mint, then toss.
Divide the pasta among shallow bowls and sprinkle with the remaining Cheese and pepper.
Original recipe claims 4 servings. At 1 cup each, it can serve up to 10.
Number of Servings: 10
Recipe submitted by SparkPeople user GCINCINNATI.
Nutritional Info Amount Per Serving
- Calories: 305.1
- Total Fat: 10.0 g
- Cholesterol: 20.2 mg
- Sodium: 345.0 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 3.5 g
- Protein: 12.0 g
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