Orecchiette with Peas, Leeks and Cream Sauce

0
Average: 0 (0 votes)
(0 votes)
Orecchiette with Peas, Leeks and Cream Sauce
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Peas (frozen)
500 grams Orecchiette pasta
salt
2 sticks Leeks
1 garlic
1 tablespoon butter
100 milliliters Vegetable broth
200 milliliters Whipped cream
50 grams grated Parmesan
freshly grated peppers
1 untreated lemon (zested)
How healthy are the main ingredients?
Whipped creamParmesansaltLeekgarliclemon

Preparation steps

1.

Thaw the peas. Cook the orrechiette in boiling salted water until al dente.

2.

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.