fusilli pasta 4 servings

2 leek~ outer leaves trimmed back, washed

3 cloves of garlic

2 Tablesoons of roasted tomatoes ( dry )

1/4 cup of extra olive oil ( more if needed )

2 tablespoon Lemon Juice

2 tablespoon flat-leaf parsley leaves

finely grated lemon zest from one large lemon

sea salt & fresh gound pepper

1/2 teaspoon chile flakes ( optional )
1/2 cup freshly grated Parmigiano-Reggiano cheese
( Optional)

Cook pasta in boiling water for 9 minutes.
Drain & set aside to cool .

chop 2 medium leeks, white parts and some green parts, halved lengthwise and thinly sliced crosswise.

Chop garlic very fine

Cook Leeks & Garlic in 2tablespoon of olive oil in a skillet until tender but not mushy.
Add to cool pasta & toss.

Add all other Ingredients into the cooked cool pasta & toss gently

2 tablespoon fresh lemon juice

finely grated lemon zest of one lemon

2 tablespoon flat-leaf parsley leaves

Sea Salt and freshly ground pepper

Mix and cool in refrigerator. Mix the pasta before serving,
Enjoy <3

1/2 cup freshly grated Parmigiano-Reggiano cheese ( Optional)

cooking time 9 minutes for pasta ,
2 minutes for the leeks & garlic.