Ingredients:
- 12 ounces whole-wheat linguine or spaghetti
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (thinly sliced)
- 2 medium leeks (white and light green parts cut into half-moons)
- 1 lemon
- 1 cup frozen peas
- ½ cup fresh flat-leaf parsley (¼ cup roughly chopped)
- ½ cup Parmesan (finely grated, plus more for serving)
- Kosher salt and pepper
Directions
Bring a large pot of water to a boil and season with 2 teaspoons salt. Cook the pasta according to package directions; reserve 2 cups cooking liquid, then drain.
Meanwhile, heat the oil in a large deep skillet over medium heat. Add the garlic and cook, stirring, until lightly golden brown, 1-2 minutes; using a slotted spoon, transfer to a paper towel-lined plate. Add the leeks to the pan, season with ½ teaspoon salt and cook, stirring occasionally until tender, 6-8 minutes.
Meanwhile, using a vegetable peeler, remove 4 strips of lemon zest. thinly slice the zest on a diagonal. Squeeze 2 tablespoons juice into a small bowl and set aside.
Add the peas, whole parsley leaves and lemon zest to the skillet along with 1 cup of reserved cooking liquid and simmer gently for 2 minutes.
Add the drained pasta, Parmesan, reserved garlic and ½ teaspoon pepper tossing to combine, then toss with the lemon juice, adding extra pasta water if the pasta seems dry.
Sprinkle with the chopped parsley and serve with extra Parmesan, if desired.