Creamy Garlic and Leek Ditalini
8 oz. ditalini pasta
4 tablespoons salted butter
1/2 cup chopped leek
1 clove garlic, minced
1 cup heavy cream
1 cup freshly grated Romano cheese
1 pinch ground white pepper
Bring a large pot of salted water to a boil. Add ditalini and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet 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. Season with pepper.
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