​Leek & Lemon Linguine

Cook pasta and drain, reserving 2 c pasta water. Meanwhile, heat oil in large deep skillet over medium. Add garlic and cook, stirring, until golden, 1-2 min. Using a slotted spoon, transfer to paper towel lined plate. Add leeks to pan, season and cook, stirring occasionally, until tender, 6-8 min. Using a vegetable peeler, remove 4 strips of lemon zest. Thinly slice on a diagonal. Squeeze 2 T lemon juice into a small bowl and set aside. Add peas, whole parsley leaves and lemon zest to skillet along w 1 c pasta water and simmer gently 2 min. Add drained pasta, Parmesan, reserved garlic and s&p, tossing to combine. Toss w lemon juice, adding extra pasta water if necessary, Sprinkle w chopped parsley and serve w extra cheese.

Linguine 1 lb whole wheat
Olive Oil 2 T
Garlic 2 cloves, thinly sliced
Leeks 2 medium, white and green parts cut int half moons
Lemon 1
Peas 1 c frozen
Flat leaf parsley 1/2 c, divided in half, on half coarsely chopped
​Parmesan 1/2 c finely grated, plus more for passing