Conchiglione with Preserved Lemon and Peas

• 400g conchiglione (large pasta shells)
• 200g peas
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 leek, finely chopped
• 2 cloves garlic, finely chopped
• 250g PHILADELPHIA Spreadable Light Cream Cheese
• Finely grated rind of 1 lemon
• 1/3 cup grated Parmesan
• Salt and freshly ground black pepper, to taste
• ½ bunch basil leaves, roughly torn
• ½ large preserved lemon, flesh discarded, thinly sliced for serving

1. ADD pasta to a large saucepan of boiling salted water and cook until just al dente, with still a slightly firm bite if tasted (about 6-7 minutes). Add the peas in the last 2 minutes of cooking. Strain pasta and peas and return to the pan.
2. MEANWHILE, in a frypan over a low heat, add half the olive oil and saute the onion, leek and garlic until translucent and soft (5 minutes).
3. COOL slightly and then add to a bowl with the PHILLY Spreadable Light Cream Cheese, lemon rind, Parmesan and seasonings. Mix until combined.
4. ADD to the saucepan with the pasta shells, peas and basil leaves and toss through to combine.
5. SERVE on one large platter, scattered with preserved lemon and drizzled with remaining olive oil.

This not-too-creamy pasta requires the large pasta shells to be al dente, so they hold their shape and the delicious lemony pea mixture within. Use frozen peas to make this a quick and easy weeknight meal.