Creamy Lemon Pasta with Leeks and Spring Peas | Family Meals in Heels

Ingredients

• 12 ounces pasta, dry (pappardelle or linguine)
• 1/2 cup heavy cream
• 1 tbsp Earth Balance buttery spread
• 1/4 cup Parmesan cheese, grated
• 1/2 cup spring peas
• 2 leeks, washed; white parts only sliced thinly into rounds
• 1 1/2 lemons, juice of
• 1 tbsp lemon zest
• salt
• pepper
• Parmesan cheese, shaved (garnish)