Garlic and Leek Ditalini

Ingredients

• 8 ounces ditalini pasta
• 2 tablespoons butter
• 0.5 cup chopped leek
• 1 clove garlic, minced
• 0.5 cup heavy cream
• 1 cup freshly grated Romano cheese
• 1 pinch black pepper

Steps

1. Bring a large pot of lightly salted water to a boil. Cook ditalini at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. Melt butter in a large skillet over low heat. Add leek and garlic; cook until tender and translucent. Stir in cream; simmer until thickened. Add ditalini and cheese; toss until evenly coated and cheese is melted. Season with black pepper.