Spaghetti with leeks, peas & pesto

Spaghetti with leeks, peas & pesto

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(20 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
Add some veg to pasta and pesto for a cheap, healthy springtime supper dish

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal447
  • fat10g
  • saturates2g
  • carbs75g
  • sugars8g
  • fibre9g
  • protein18g
  • salt0.11g
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Ingredients

  • 175g spaghetti
  • 140g frozen pea
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large trimmed leeks (about 250g), thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tbsp basil pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • freshly grated Parmesan (or vegetarian alternative), to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments, questions and tips

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babsfazekas
28th Oct, 2013
This is pretty decent but nothing extraordinary. I used penne, a lot more pesto, and a bit of sour cream stirred through. The leftovers should make a good lunch to take to work.
funke_munke
8th Feb, 2013
4.05
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.
maggiebleksley
31st Oct, 2012
5.05
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.
crizzley
5th Mar, 2012
4.05
pretty bland but nice with a couple of tablespoons of creme fraiche
nataliasupernova
2nd Dec, 2011
4.05
I'd use double the amount of pesto usually allowing a tablespoon per person... maybe why some people found it bland. It's a staple dinner in our household.
markhamd96
28th Sep, 2011
1.05
I found this somewhat bland if just following the recipe. If I do it again, I will cook the leeks in butter, because I couldn't really taste them this time. I'll also Use more leeks and less peas. So many peas in the recipe quantities! Of course season and maybe some creme freah to chear it up. Maybe more pesto? Quite frankly anything to give it some taste.. I'm sure it could be a nice dish, but in it's present form it tastes like I'm eating diet food and it's not for me!!
fluffyjacq
17th Sep, 2011
Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.
jjec07
7th Sep, 2016
Saclà Italia make vegetarian basil pesto, and also a free from basil pesto. Both easily available at the super market.
gilliandes
5th Sep, 2011
4.05
this is very yummy indeed and my fella loved it and he is big into his meat,it was nice to cook something veggie that was super tasty.
gordongoph
13th Jun, 2011
4.05
Cut down on the olive oil and used a spray version instead to reduce the calories. Perfect for a quick and tasty supper.

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