Leek, Artichoke, Garlic Pasta

INGREDIENTS

• 8 Oz. Ditalini pasta

• 3 Tsp. Butter

• 1 (14 Oz.) Artichoke hearts - chopped

• 1/2 Cup leek - chopped

• Minced garlic to your

• 1/2 Cup whipping cream

• 1 Cup of romano cheese

• 1 Tsp. chives

• 1/8 Tsp. Black pepper

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INSTRUCTIONS

• Cook pasta to box directions in salted water and drain and save about a cup of pasta water

• Melt butter in a large skillet. Cook artichokes, leek and garlic

• Stir in cream

• Add pasta and cheese to dispersed consistency