Spaghetti with leeks, peas & pesto
- Mary Cadogan
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4 out of 5.37 ratingsRate
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Add some veg to pasta and pesto for a cheap, healthy springtime supper dish
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g spaghetti
-
140g frozen pea
-
1 tbsp olive oil
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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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Nutrition: per serving
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kcal447
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fat10g
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saturates2g
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carbs75g
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sugars8g
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fibre9g
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protein18g
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salt0.11g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, March 2009
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A star rating of 4 out of 5.37 ratings
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