Spaghetti with leeks, peas & pesto
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Ruth of Once Upon a Feast, the inventor of this event, celebrates the BIG 100 Presto Pasta Nights, which started in March 2007 . Ruth asks for our favourite pasta dish, but there is no favourite because "Pasta geht immer". That means any kind of pasta dish is a favourite dish for my boys. I was a bit lazy submitting my pasta dishes to PPN, but I won't miss the 100th edition. |
This week I served a a brilliantly tasty, cheap lunch that's on the table in under half an hour, great for working mums.
Spaghetti with leeks, peas & pesto
I doubled the recipe and both boys had a second helping.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Spaghetti with leeks, peas & pesto |
| Categories: | Pasta |
| Yield: | 2 Servings |
Ingredients
| 175 | grams | Spaghetti, 6 oz | |
| 140 | grams | Frozen peas , 5 oz | |
| 1 | tablesp. | Olive oil | |
| 2 | large | Trimmed leeks, thinly sliced, about 250 g, 9 oz | |
| 1 | tablesp. | Basil pesto | |
| H | TO SERVE -OPTIONAL- | ||
| Parmesan, freshly grated | |||
Source
| Good Food Magazine, March 2009, p. 44 |
| Edited *RK* 02/09/2009 by | |
| Ulrike Westphal |
Directions
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.
:Easily doubled
:PREP 10 mins
:COOK 12-15 mins
:High in fibre, good source of folic acid and vitamin C
:counts as 2 of 5-a-day, low fat
:PER SERVING 447 kcals, protein 18g, carbs 75g, fat 10g, sat fat 2g, fibre 9g, sugar 8g, salt 0.11 g
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presto pasta night
