Leek & Zucchini Orecchiette

Leek & Zucchini
​Orecchiette

Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4+ Servings

What You Need

• 454g Dry Orecchiette Pasta
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 1/2 Tbsp. Hot Cherry Peppers, chopped
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Leek, light portion only. Thoroughly washed & sliced
• 2 Small Zucchinis, cut in to quarter moons
• 1 C White Wine ( I used Pinto Grigio)
• 1 x Hard Cheese Rind
• 1/2 C Grana Padano, shredded
• 1/2 Lemon, juice & zest
• 1/4 C Fresh Parsley, chopped
• Small Handful Fresh Basil, torn
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Basil, Chopped Parsley, Pepper Flakes, Grana Padano

Directions

• Bring a large pot of cold, generously salted water to a boil and leave covered.
• Begin heating the butter, cherry peppers, EVOO, pepper flakes, and garlic, in a large skillet set to just about medium. Once heated, let everything sizzle together for about a minute, stirring and watching for browning. Add the leek and a generous pinch of both salt and pepper. Stir and cool the leeks for 7 - 10 minutes until they've cooked down.​

• Add the zucchini and another good pinch of both salt & pepper. Stir and let the zucchini cook about 4 minutes before pouring in the wine and adding the cheese rind. Now that you've added the wine, add your orecchiette pasta to the boiling water and boil until just about al dente. In the meantime, once the wine comes to a boil, reduce the heat slightly and simmer until the orecchiette is ready. Add pasta water to the skillet if needed to keep everything simmering.

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• Pluck out the cheese rind and strain the pasta directly in to the skillet. Stir until everything is combined and continue stirring and tossing the pasta in the "sauce" until perfectly al dente. This should be about 3 - 5 minutes. Once ready, remove the skillet from the heat.
• Add the torn, fresh basil leaves, parsley, lemon juice, lemon zest, and grana padano. Add half a ladle of pasta water and begin tossing everything together until emulsified and combined. Don't hesitate to add additional pasta water if needed! Taste your pasta and adjust the salt / pepper if needed.
• Serve each portion with additional grana padano, a sprinkle of pepper flakes, some parsley, and fresh basil. ENJOY!

HAPPY VEG