Trim and cut two leeks (allium ampeloprasum var.porrum family liliaceae) into chunks.
Check for grit, rinse if necessary, boil five minutes and drain.
Combine the leeks with the zest of a lemon, a tablespoon of chopped parsley, two tablespoonsful of olive oil, a dash of sea salt and a dozen peppercorns.
Cook spelt pasta - spirals - until done. Drain, combine with sauce in pan, add a tablespoonful of grated parmesan and stir over very low heat. Serve.
This is one of those dishes that sounds kind of OK, looks not much better but tastes like a revelation.
(What happened to Day Four of National Vegetarian Week? It was Tracy's birthday, her mother was in town and we went out for dinner to a children-friendly place where I ate grilled trevally on mash with fresh vegetables, Tracy ordered the grilled whiting, her mother chose an excellent veal scallopini vino bianco that she reported was meltingly tender and the boys played with their spaghetti. Happy birthday.)