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Creamy Orecchiette with Chicken Sausage & Spring Vegetables
Ingredients
  • olive oil
  • 1 lb mild italian chicken sausage
  • kosher salt
  • 2 leeks, thinly sliced (light green/white bottoms only)
  • 1 large fennel bulb, cored thinly sliced
  • ¾ lb orecchiette
  • 4 tbsp butter
  • 1 bunch ramps, thinly sliced (bulbs and leaves separated)*
  • 6 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 1 ½ cups heavy cream
  • freshly cracked black pepper
  • ½ lb green peas (fresh or frozen)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup grated pecorino romano cheese, plus more for topping
  • 4 oz fresh spinach
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chives
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