Ingredients

6 medium leeks, white parts only, halved lengthwise and chopped.

2 Tbs. lemon juice

2 Tbs. parsley

1 Tbs. olive oil

16 oz. orzo pasta

1/2 lb. asparagus, sliced into 1/2-inch pieces

1/2 c. grated Parmesan cheese

Preparation

  1. Bring medium pot of walted water to a boil. Add leeks, and cook 10 minutes, or until tender.
  2. Drain, and puree in blender with lemon juice, parsley and oil. Set aside.
  3. Cook pasta according to package directions. Add asparagus to pasta water during last 2 minutes of cooking (or steam asparagus).
  4. Drain pasta and asparagus, and transfer to large bowl. Top with leek sauce and chese. Season with salt and pepper and serve.