Lemon and Pea Pasta with Leeks

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.