Ditalini pasta, or small tubes, is deliciously prepared with a simple combination of leeks, garlic, cream and Pecorino Romano cheese. Use Parmesan cheese instead if desired. This makes 4 side dishes or starters, or 2 mains.
40 people made this
225g ditalini pasta
2 tablespoons butter
50g chopped leek
1 clove garlic, minced
120ml double cream
120g freshly grated Pecorino Pecorino Romano cheese
1 pinch black pepper
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large frying pan over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.