Using a sharp knife, remove the zucchini's outer peel and slice into thin, julienne strips. Dice its core into small cubes. Julienne half the leek and slice the other half into small-sized pieces.
In a wide, low saucepan, lightly sauté the crushed garlic clove in 3 tablespoons of oil. Add the zucchini and julienned leek. Season with salt and pepper. Cook for a few minutes on high heat with 2 tablespoons of water.
Blanch the cherry tomatoes. Peel them and remove the seeds, then slice and briefly sauté them separately with a tablespoon of oil and a pinch of salt and oregano.
In another frying pan, cook the diced zucchini and leeks in butter. Douse with white wine, season with salt, and pour in the cream. When the diced zucchini is cooked, purée everything in the food processor to produce a smooth cream. At this point, add the julienned vegetables, previously sautéed, and the cherry tomatoes to the cream.
Cook the Barilla Farfalle in plenty of salted water, drain when al dente. Toss with the sauce and mix thoroughly in the frying pan, adding the shaved Pecorino cheese. Serve immediately.