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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

    ol-iv oyl

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

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

    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

    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

    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 (22)

babsfazekas's picture

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's picture
4

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's picture
5

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's picture
4

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

nataliasupernova's picture
4

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's picture
1

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's picture

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.

gilliandes's picture
4

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's picture
4

Cut down on the olive oil and used a spray version instead to reduce the calories. Perfect for a quick and tasty supper.

cupseyfroggy's picture
5

Yummy! Even my husband who likes his meat loved it. Have shared the recipe with friends and I will definitely make it again for a quick dinner!

cupseyfroggy's picture
5

Yummy! Even my husband who likes his meat loved it. Have shared the recipe with friends and I will definitely make it again for a quick dinner!

leedskitchenscavenge's picture
5

Easy and delicious but definitely needs the parmesan so that isn't too bland!

petitpromise's picture

Really yummy! Didn't have leeks so fried some spring onions instead, added to that some creme freiche and the juice of half a lemon. Turned out very tasty and flavoursome. ;)

laura9944's picture
5

Love it! I cook chicken and bacon to mix in for flavour and meat!

debrat's picture
3

Ok but bland if you follow the recipe thou didn't help I didn't have any Parmesan on hand. Can see why Other reviewers throwing in lots of extras! Easy to make.

kimkap's picture
5

Hey I've got a winner here both my fussy son and husband who don't particularly like peas have both cleared their plates and asked for it again - will definitely be doing this one again. The only thing I changed was instead of pasta water I added some creme freche to make it creamer. Yummy

violenceinbustop's picture

Liked it a lot, although I do have reservations as to the choice of pasta - peas and leek don't stick to spaghetti and obviously end up at the bottom of the plate, to be spooned up with a fork.

Perhaps an alternative would work better, e.g farfalle.

charlit's picture
5

Very nice and simple!

eleanormayo's picture
4

A tasty. light midweek supper - very green so feels healthy too! You want to make sure though that you use good quality vegetables though to ensure maximum flavour....

vickpole's picture
4

Very good, I also added sliced celery and courgettes and everyone loved it. I used a bog standard pesto from sainsburys and it was perfectly fine.

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