Sequestration Meal #430

 

While leeks are in season, I'm trying to explore them more. I've rarely bought leeks but that needs to change! This was a recipe I'd been meaning to try for about a month before I got to it: Lemon pasta with peas and charred leeks from Short Girl Tall Order. Although it wasn't quite saucy enough for me--let's face it, most things aren't!--it was a really delicious, simple meal. The leeks baked up perfectly in the time it took to cook the pasta and the sauce, and they really do add a great depth of flavor (especially with the optional red pepper flakes, which I did add). The suggestion to add non-dairy Parmesan is also one I recommend following.

The pasta itself was a "protein plus" kind that has plant-based protein powder infused into it, but still has wheat in it--it's not a gluten free pasta, so this worked well as a meal with the peas to add a bit more protein--no need for additional sources this time. 

In any case, this was pretty great! Leeks will be in season again in the fall; I look forward to trying them out again then.