Ditalini pasta with garlic and leeks

Ditalini pasta with garlic and leeks


40 people made this

About this recipe: 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.

Ryan MacMichael

Serves: 4 

  • 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

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. 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.
  2. 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.

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