- 175g spaghetti
- 140g frozen pea
- 1 tbsp olive oil
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…
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.
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.