79: Linguine with Artichokes and Leeks
1 pound dry linguine or fettuccine
2 medium leeks (white and light green parts only), rinsed
2 12-ounce jars artichoke hearts (packed in oil), drained
3 tablespoons olive oil
1 tablespoon fresh lemon juice
3 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan
Cook the pasta according to the package directions.
Meanwhile, halve the leeks lengthwise and thickly slice them crosswise.
Halve the artichokes lengthwise. Heat the oil in a large skillet over medium-low heat. Add the leeks and cook, stirring frequently, until softened but not browned, about 5 minutes. Transfer to a plate; set aside.
Increase heat to medium and add the artichokes. Cook for 3 minutes per side. Add the leeks, lemon juice, salt, and pepper and toss. Transfer to a large bowl.
Drain the pasta. Add it and 1/4 cup of the Parmesan to the vegetables and toss. Serve the remaining Parmesan on the side.