Spaghetti with leeks, peas and pesto

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Spaghetti with leeks, peas and pesto

Spaghetti with leeks, peas and pesto
Spaghetti with leeks, peas and pesto

A brilliantly tasty, cheap supper that’s on the table in under half an hour. Takes 25 minutes • Serves 2 (easily doubled)

Ingredients

– 175g/6oz spaghetti.

– 140g/5oz frozen peas.

– 1 tbsp olive oil.

– 2 large trimmed leeks (about 250g/9oz), thinly sliced.

– 1 tbsp basil pesto.

– freshly grated Parmesan, to serve (optional).

Instructions

Step 1:
Cook the spaghetti according to the packet instructions, adding the peas for the final 2 minutes.

Step 2:
Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 minutes until softened. Stir in the pesto and three tablespoons of the pasta cooking water, then simmer for a few minutes.

Step 3:
Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between two warm bowls and sprinkle with a little grated Parmesan, if using.

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