Ingredients
255g/9oz parpadelle pasta
1 tbsp olive oil
3 baby leeks
290ml/½ pint cream
1 lemon, juice and zest only
1 garlic clove, crushed
30g/1oz fresh basil, chopped
salt and freshly ground black pepper

Method
1. Bring some water to the boil in a large pan. Add the pasta and boil for 4 minutes.
2. Heat the oil in a griddle pan. Add the leeks and griddle for 4 minutes.
3. Place the cream, lemon juice and zest and garlic in a small saucepan. Slowly bring to the boil.
4. Drain the pasta.
5. Remove the leeks from the griddle.
6. Add the basil and seasoning to the lemon cream and remove the sauce from the heat.
7. Place the pasta in a large bowl.
8. Pour over the lemon cream. Toss well.
9. Top the pasta with the griddled leeks and serve.