Finely chop 1 leek and cook until softened. Set aside.
Heat a medium saucepan over medium-low heat and add margarine, flour, and minced garlic. Whisk to combine, and continue to cook for 3 minutes while the roux cooks. At this point, the garlic should be very fragrant and the roux should begin to darken in colour slightly.
Begin to stir in a2 Milk® Full Cream a few splashes at a time. Ensure each batch fully incorporates into the flour mixture prior to adding more. Continue until all milk has been added. Heat the sauce to a gentle simmer.
Add pecorino cheese a handful at a time, stirring fully into the sauce until you have a smooth and creamy consistency.
Add the peas and leek, stir to combine.
Add salt and pepper.
Remove from heat and serve over pasta of your choice.
Get Expert Support
Our a2™ Careline is supported by Accredited Practising Dietitians ready to help answer your questions.
