1small leektrimmed of dark green, quartered and sliced
10ozenglish peasblanched (can be substituted with frozen peas)
2tablespoonsextra virgin olive oil
1bunch basilsliced for garnish
salt + pepper
Start a large pot of salted boiling water for your pasta. Once water is boiling, blanch fresh english peas for no more than 90 seconds, then add them to an ice bath.
Cook the orecchiette per the instructions on the package. Reserve some pasta cooking water for the sauce. Orecchiette tends to stick together (like little suction cups), so be sure to use plenty of boiling water and stir often.
Heat the olive oil in a 12” sauté pan. Add the mushrooms and sauté until they start to brown, season with salt and pepper.
Add the leeks and garlic and sauté until they become translucent.
Add the blanched peas and butter. Once the butter is melted, add the cream and lemon zest. Reduce until the sauce thickens slightly.
Add orecchiette and stir well to warm through. If the sauce is too thick, add a little of the reserved pasta water.
Remove pan from heat and add the parmesan cheese, reserving some for individual servings.
Season with salt and freshly ground pepper to taste.