Orecchiette with leeks, peas, and Pecorino Romano

Lisa found the basis for this recipe in a magazine several years ago. We've made a few changes and really like the fresh taste. Hope you enjoy it.

1 lb. of orecchiette or similar pasta
2 tablespoons olive oil
4 leeks (I just use the white and light green parts) sliced thin
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
1 10 oz package frozen peas or about 2 cups fresh peas
3/4 cup heavy cream
1 cup pecorino romano
2 tsp lemon zest
1/4 cup fresh mint, chopped fine

Cook the pasta according to the directions. While the pasta is cooking, heat the olive oil in a large sauce pan over medium heat. Add the leaks, salt & pepper and cooking, stirring occasionally for about 7 minutes, or until the leeks get fairly soft. Add the garlic and the peas and cook for about two more minutes. Then stir in the cream and 3/4 cup of the pecorino romano. Simmer the sauce for about 5 minutes until it thickens. When the pasta is done, drain the pasta and combine with the sauce. Add the lemon zest and mint and toss. Serve the pasta and sprinkle with the remaining pecorino romano and pepper. Buon Appetito.