Pasta with Peas, Leek and Cream Sauce

Ingredients

• 250 g frozen peas
• 500 g orecchiette pasta
• Salt
• 2 leeks
• 1 Garlic clove
• 1 tbsp butter
• 100 ml Vegetable broth
• 200 ml heavy cream
• 50 g grated Parmesan
• pepper (ground)
• 1 untreated lemon zest

Instructions

1. 1.

   Let the peas thaw. Cook the pasta in salted water until al dente. Wash, trim and slice the leeks into rings. Peel and finely chop the garlic. Toss the leeks with the garlic in hot butter for 1-2 minutes.

2. 2.

   Add the peas and deglaze with broth. Pour in the cream and simmer gently for about 5 minutes. The sauce should be slightly thickened; the leeks cooked but still firm.

3. 3.

   Stir in half of the parmesan, season with salt and pepper. Toss the drained pasta with the sauce and serve on plates. Sprinkle with remaining parmesan and garnish with lemon zest.