You Should Have Come Over for Dinner Tonight

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2 Leeks sliced thinly and cleaned thoroughly
4-5 cloves of garlic, crushed and chopped
1 big bunch of asparagus cleaned and trimmed and cut into bite size pieces
half a package of frozen peas
1 box of chicken stock
2 lbs. of pasta (I used whole grain fusilli)
Olive Oil
3 pats of butter (or so) You could omit this, but the tiny little bit really makes a difference.

In a deep dutch oven type pot, which has been pre-heated, coat the bottom with a liberal amount of extra virgin olive oil. Drop in the pats of butter and allow to combine. Drop in the drained leeks and allow them to swear (snicker) sweat until they’re tender, I don’t know – maybe 5 minutes, depends on how fresh the leeks are. When tender, add the garlic and saute until fragrant (a minute?). Pour the entire box of chicken stock on top and allow to come to a boil. In the meantime, prepare the peas and start the pasta in liberally salted water and cook according to the package, or however you like your pasta.
Allow the chicken stock mixture to continue at a gentle roll until the pasta is done. Right before you drain the pasta, put the asparagus into the stock to slightly cook.
Return the pasta to its original pot and add the stock/asparagus/leek mixture and the peas.
Shred locatelli cheese on top.
Eat until you’re in a coma.
Seriously. This is so good and sooooo simple. You’re welcome. :heart:

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