Ingredients

1 large lemon

1/4 cup olive oil

1 cup slivered almonds

3 cups cleaned, sliced leeks

3 tbsp. drained capers

1 red pepper, roasted,

cut into strips

1 yellow pepper,roasted,

cut into strips

8 oz. uncooked bow tie pasta

Preparation

  1. Grate lemon, set aside, cut off white pith & discard. Cut lemon into 1/4 inch slices and set aside.
  2. Heat oil in large skillet. Add almonds and cook over high heat until light brown (30 sec). Whth slotted spoon, remove almonds.
  3. Add leeks, lemon slices, lemon peel, and capers to pan. Season with salt and freshly ground pepper to taste. Cook and stir about 1 minute, until vegetables are crisp-tender. Remove from heat. Remove and discard lemon slices.
  4. Stir in red and yellow pepper slices and almonds.
  5. Chill
  6. Cook pasta to desired doneness. Rinse and drain.
  7. In large bowl, combine pasta and vegetable mixture and toss gently.
  8. Serve on beds of greens