Spaghetti with leeks, green garlic, pea shoots and breadcrumbs

Meal: Dinner

Season: Winter

Zest then juice 3 large Meyer lemons. 

-Set aside-

Saute until golden brown:

1 TBSP olive oil

1/2 cup Gluten Free Panko breadcrumbs (I use Aleia brand)

Salt and pepper to taste

-set aside-

Next Saute:

2 large sliced leeks

2 stems green garlic, sliced

1 TBSP fresh lemon thyme

1 red jalapeño pepper, seeded and thinly sliced - or sub pinch of red pepper flakes

Then add:

2 small bags pea shoots loosely chopped (or sub spinach or kale)

Salt and pepper to tast

-Set aside-

Boil:

1 Box Jovial Gluten Free Spaghetti until cooked, then drain.

While pasta is cooking make the sauce by whisking together:

1 TBSP olive oil

Juice from the reserved Meyer lemons

1.5 TBSP dijon mustard

1.5 TBSP cashew butter

Combine cooked pasta with sauce, fold in the leek mixture, top with breadcrumbs and reserved lemon zest.  Add salt and pepper to taste as necessary.