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Spaghetti with leeks, peas and pesto

Another simple and “light” pasta dish. If you have any basil still flourishing in your garden, suggest that you make some of your own pesto and try this tasty dish – our family loved it

In case, like me, you have never made pesto, below is the recipe that I used, courtesy of Nadia Lim – I’m not into too much garlic in pesto, so this recipe was perfect for me…and you can of course adjust the ingredients including garlic. If you want, you can add some rashes of bacon or pancetta to the dish

We love leeks and the combo of leeks, peas, pesto and parmesan is made in Italian cuisine heaven!

So quick, easy and tasty -enjoy!

 

Ingredients

175 gms spaghetti pasta – about a third of a 500 gm packet, but don’t be too fussy!

2 large or 3 medium leeks cut into thin rounds

150 gms frozen peas

1 tbs olive oil

1-2 tbs pesto

100 gms or more of freshly grated parmesan

 

Cooking instructions

  1. Bring a pot of water to the boil and cook the spaghetti as per the packet instructions (about 8-9 mins)
  2. Add the peas for the final 2 minutes of the cook
  3. In a non-stick frypan, heat the oil and on low-med heat, add the leeks and gently cook for around 10 minutes until softened – I try to cover the pan for the first half of the cook
  4. Stir in the pesto and 3 tbs of the pasta cooking water, stir through and let simmer for a few minutes
  5. Drain the pasta and peas and add to the frypan, tossing everything together
  6. I serve from the frypan on the dining table, sprinkling half the parmesan and some cracked pepper – leave the rest of the parmesan on the table to be added according to taste

 

Pesto recipe   

  1. basil 1½ cups.  
  2. flat leaf parsley (leaves and stalks) ½ cup.                  
  3. garlic ½ clove.
  4. toasted pine nuts ¼ cup.
  5. grated parmesan ¼ cup.
  6. extra virgin olive oil ⅓ cup.
  7. lemon juice 1-2 tablespoons.
  8. salt and black pepper.   

Serves 2-3