Orecchiette with Peas, Leeks and Cream Sauce
Thaw the peas. Cook the orrechiette in boiling salted water until al dente.
Rinse leeks, trim and cut into rings. Peel garlic and chop finely. Sauté along with the leeks for 1-2 minutes in hot butter. Add the peas and pour in the broth. Add cream and cook until sauce is slightly creamy and the leeks are al dente, about 5 minutes. Mix in half of the Parmesan and season with salt and pepper. Add the drained orrechiette to pan, mix well and arrange on plates. Sprinkle with the remaining Parmesan and serve garnished with lemon zest.