Spaghetti with leeks, peas & pesto

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
2. Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

PER SERVING

447 kcalories, protein 18g, carbohydrate 75g, fat 10 g, saturated fat 2g, fibre 9g, salt 0.11 g

Latest comments and suggestions

• DisneyDani

  13 March 2009

  DisneyDani rated and commented on this recipe

  

  Really really quick to make and tasty too. I added lots of parmasan and black pepper at the end. I also stired through some creme fraiche for added creaminess and a few chopped jalapenoes for a little kick! I would definately make it again when I need dinner fast! Oh, and definately cook the leeks in butter, brings out the flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynsey

  23 March 2009

  Lynsey rated and commented on this recipe

  

  Really quick, tasty and healthy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9799/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 175g spaghetti
• 140g frozen peas
• 1 tbsp olive oil
• 2 large trimmed leeks (about 250g), thinly sliced
• 1 tbsp basil pesto
• freshly grated Parmesan , to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 175g spaghetti
• 140g frozen peas
• 1 tbsp olive oil
• 2 large trimmed leeks (about 250g), thinly sliced
• 1 tbsp basil pesto
• freshly grated Parmesan , to serve (optional)

PER SERVING

447 kcalories, protein 18g, carbohydrate 75g, fat 10 g, saturated fat 2g, fibre 9g, salt 0.11 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk