Spaghetti with leeks, peas & pesto

Spaghetti with leeks, peas & pesto

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(32 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

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


  • 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



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

  • 1 tbsp basil pesto



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


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



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


  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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Fritzi Dahlke's picture
Fritzi Dahlke
16th Jun, 2020
I really liked this but recommend you add more pesto :)
Rita veggie foodie
11th Jul, 2019
This was a very fresh meal. I also added more pesto and a handful of rocket as a side to the dish.
Megan Soley
10th Feb, 2018
One of my favourite easy pasta recipes! Being gluten and lactose free it's not easy to find good pasta dishes that aren't just tomato-based but this is so yummy with a few tweaks. I slice up some chicken and fry that off first, add the leeks and some sliced bacon and fry that down, then add boiled frozen peas and stir through 'free from' pesto. Can be served with spaghetti or fusilli. A really fresh dish that you can easily throw extra veg into - I sometimes add broccoli or spinach for some more green.
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.
8th Feb, 2013
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
31st Oct, 2012
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.
5th Mar, 2012
pretty bland but nice with a couple of tablespoons of creme fraiche
2nd Dec, 2011
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.
28th Sep, 2011
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!!
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.


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