Categories: Pasta

Ingredients

• 1 lb. dry linguine or fettuccine
• 2 medium leeks, rinsed
• 2 12oz. jars artichoke hearts (in oil) drained
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 3 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 cup (2oz) grated Parmesan

Directions

1. Cook the pasta by package directions

2. Halve the leeks lengthwise

3. Then thickly slice them crosswise

4. Heat oil in large skillet over medium-low heat

5. Add leeks and cook, stirring frequently

6. Cook leeks until softened, about 5 minutes

7. Transfer to plate and set aside

8. Increase heat to medium and add artichokes

9. Cook for 3 minutes per side

10. Add the leeks, lemon juice, salt & pepper and toss.

11. Transfer to a large bowl.

12. Drain the pasta

13. Add it and 1/4 cup of the Parmesan to the vegetables and toss.

14. Serve with remaining Parmesan on the side.

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