Begin by Cooking the Pasta

Bring a large pot of salted water to a boil.

Add the gluten-free pasta and cook according to package instructions (until al dente).

Reserve 1 cup of pasta water before draining.

Sauté the Vegetables

1. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the sliced leeks and sauté for about 3–4 minutes until they soften and become fragrant.
3. Stir the chicken base into the water and pour over leeks (or pour in the broth).

4. Add the peas to the skillet with the leeks.
5. Simmer gently for about 3–5 minutes, until the peas are tender but still bright green.
6. Zest the lemon directly into the skillet.
7. Stir well to combine and adjust salt and pepper to taste.

Combine the pasta and vegetables

1. Add the cooked pasta to the skillet and toss gently with the pea mixture.

2. Squeeze the juice of ½ of the lemon onto the pasta.

3. Add a bit of the reserved pasta water to the mixture until you reach your desired consistency.

To serve, top with freshly grated Parmigiano Reggiano and garnish with fresh basil or mint.
Serve immediately and enjoy the fresh, vibrant flavors!