Farfalle With Pepperoni, Leek And Preserved Lemon - cooking recipe

Ingredients

14 oz farfalle (bowtie) pasta
1/4 cup olive oil
3.5 oz sliced pepperoni, halved
1 None leek, sliced
1 None bell pepper, seeded, sliced
1 None zucchini, diced
1/2 cup white wine
2 tbsp finely chopped preserved lemon
1 tsp lemon juice
1.5 oz Parmesan cheese, shaved

Preparation

Cook pasta in boiling, salted water until al dente. Drain.
Heat oil in a frying pan over high heat. Saute pepperoni and vegetables for 5 mins, until leek is tender and pepperoni is crispy. Add wine and season. Simmer for 3 mins. Add pasta and remaining ingredients. Toss to combine. Serve.