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Spring Zucchini Pasta - The Clever Carrot
Ingredients
- 2 cups cooked rotini pasta*
- 1 tbsp olive oil
- ½ cup diced pancetta
- 1 cup thinly sliced leeks, white and light green part only
- 1½ cup thinly sliced zucchini
- 1 cup fresh or frozen peas
- ¼ cup chicken stock
- 1tbsp butter
- good handful of parmesan cheese
- coarse salt & freshly ground black pepper, to taste
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