Orecchiette with Leeks & Crème Fraîche Gelson's
Light, tangy crème fraîche pasta with sautéed leeks, green peas, and lemon zest—simple yet stunning, perfect for any busy weeknight.
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Cooking tools:
- Stockpot
- Stove
- Colander
- Chef's knife
- Cutting board
- Microplane
- Wooden spoon
- Tongs
- Serving bowl
- Citrus press
- Measuring spoon
Ingredients
- 1 lb orecchiette
- 1 cup fresh peas
- 3 Tbsp unsalted butter
- 2 medium leeks, white and light green parts only, chopped, soaked, and drained
- 8 medium garlic cloves, minced
- 2 oz anchovies, drained and roughly chopped
- ¾ tsp red chile flakes
- Leaves from 6 thyme sprigs
- Kosher salt, to taste
- Black pepper, to taste
- 2 Tbsp lemon juice
- ¼ cup white wine
- 8 oz crème fraîche
- Parmesan, lemon zest, and chopped parsley, for garnish
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