½ box of Rigatoni Pasta
3 Leeks, chopped. Only cook white and light green parts.
1 Lemon
1 cup frozen Peas
½ cup Parmesan Cheese, and some for toppings
4 Garlic Cloves, minced
Red Pepper Flakes
Boil a large pot of water with 2 tablespoons of salt.
Heat skillet with oil, add garlic. Remove garlic from skillet when golden.
Add leeks and salt to skillet. Cook 6-8 minutes until barely tender (will continue to cook).
Add one cup of pasta water, frozen peas and lemon zest to skillet. Cook for 2 minutes, or until water has slightly vaporized.
Then add pasta, cheese, garlic, pepper and lemon juice. If dry, add reserved pasta water.