What You'll Need:
12 ounces brown rice pasta (or whatever kind of noodle your heart desires)
2 Tbsp olive oil
2 cloves garlic
2 medium leeks
juice and zest of 1 lemon
1 c frozen peas
1/2 c fresh parsley
1/2 c Parmesan, or other hard cheese, shredded from the block
salt and pepper
Bring a pot of water to a boil for the pasta; cook according to package.**
Meanwhile, saute garlic in large saucepan until aromatic. Add leeks, and cook for an additional 2 minutes or so.
Add lemon zest, juice, peas and parsley.
**Before draining pasta, reserve 1 c water. Add to the saute pan, and simmer for 2-3 minutes.
Add drained pasta to pan of goodness. Toss with salt, pepper and cheese.
Serves 6. Inspired by the original recipe in an old edition of Woman's Day Magazine.