Fusilli with Creamy Leek Sauce

Ingredients

• 1/4 cup extra-virgin olive oil
• 6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise
• 1/2 cup chicken stock or low-sodium broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon flat-leaf parsley leaves
• Salt and freshly ground pepper
• 1 pound fusilli
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

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