Spaghetti with leeks, peas & pesto

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• crizzley82

  05 March 2012

  crizzley82 rated and commented on this recipe

  

  pretty bland but nice with a couple of tablespoons of creme fraiche

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• Maggie Bleksley

  31 October 2012

  Maggie Bleksley rated and commented on this recipe

  

  I made smaller portions and served as an accompaniment to pork steaks. I didn't have any spaghetti, so I used tagliatelle, but I think any pasta would be OK. A great way of using leeks.

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• Funke_Munke

  08 February 2013

  Funke_Munke rated and commented on this recipe

  

  I used an extra tablespoon of pesto and substituted broad beans as I did not have enough leeks when I doubled the recipe to feed the whole family. They loved it.

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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 (or vegetarian alternative), to serve (optional)

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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 (or vegetarian alternative), to serve (optional)

PER SERVING

447 kcalories, protein 18g, carbohydrate 75g, fat 10 g, saturated fat 2g, fibre 9g, sugar 8g, salt 0.11 g

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