Pasta with Leeks and Garlic Cream

While the short, tubular Ditalini pasta isn't usually eaten on its own, it works well here with the strong flavours of leeks, garlic and Romano cheese in a creamy sauce.

8 oz ditalini or any other pasta
2 Tbsp. butter
½ cup leeks, chopped
1 clove garlic, minced
½ cup heavy cream
1 cup Romano cheese, freshly grated
1 pinch black pepper, freshly cracked

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 7-8 minutes or until al dente; drain.

Melt butter in a large skillet over low heat. Sauté 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.

Makes 4 servings.