Preparation

• English peas must be popped out of their protective shells for eating, this is called shelling, or shucking. The delicate, fresh peas tucked inside the fibrous pods are most tender and sweet when they're cooked within a few hours of picking. One pound of peas in shell yields about 10 oz of shelled peas, there is nothing comparable to fresh peas.
• Instructions
• Blanch the peas: Bring a large pot of salted water to a boil. Add the peas and blanch for 60 seconds. Transfer to an ice bath to cool, then drain.
• Cook the pasta: In the same pot, cook orecchiette according to the package. Reserve 1 cup (240 ml) pasta water, then drain.
• Sauté the mushrooms: Heat olive oil in a large sauté pan over medium-high. Add shiitake mushrooms and cook until golden brown.
• Add aromatics: Stir in leeks and garlic. Sauté until leeks are soft and translucent, about 2–3 minutes.
• Build the sauce: Add butter to the pan. Once melted, stir in cream and lemon zest. Simmer until slightly thickened, 3–5 minutes.
• Toss everything together: Add the blanched peas and cooked pasta. Stir to coat. If the sauce is thick, loosen with reserved pasta water—pasta water is your magic friend.
• Add cheese: Remove from heat. Stir in grated Parmesan until creamy and melted. Grate extra for garnish.
• Garnish and serve: Top with more Parmesan and fresh basil or microgreens. It’s beautiful and delicious!