This healthy Spring-green pasta pairs some of the finest veggies of the season: sweet green peas, sliced leeks and baby spinach. All sautéed together with some fresh lemon juice, grated Parmesan cheese, fresh mint from the garden, and crumbled Italian sausage, this one-bowl dinner comes together in no time and makes for great leftovers. (If there are any to speak of…)

Tagged: basil, Fine Cooking, Fine Cooking magazine, fresh mint, Italian sausage, leeks, lemons, orecchiette, pasta, peas, sausage, spinach, spring pasta