ocr: 1s shallot, chopped 1/2 C. dry vermouth 3 small leeks, trimmed, cleaned, and cut into 3/4 inch slices 2 OZS. sun-dried toma- toes, steepeed in hot water 1tsp. fresh rosemary 1/2 tsp. dried thyme leaves 1/4 tsp. salt 1t tbl. lemon juice 1oz. grated Parmesan cheese (preferrably freshly-grated) 1/21 Ib. gemelli (or other short tubular pasta), cooked al dente
