Mini Rotini with Carrots and Peas

Ingredients

• 4 leaves basil chopped
• 3  carrots diced
• 1 cup peas green
• 2 medium leeks 
• 4 tablespoons olive oil extra-virgin
• 0.5 cup parmigiano-reggiano cheese grated
• 1 box barilla fiber rotini white mini
• 6 servings salt and pepper black to taste

Equipment

• frying pan

Directions

1. Cut the leeks into thin slices, white part only.
2. In a skillet, heat olive oil over medium heat.
3. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes.
4. Meanwhile, cook pasta according to directions.
5. Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste.
6. Stir in basil and cheese before serving.