This leek, asparagus and pea pasta is so simple to make and packed full of spring greens. With plenty of flavour and plenty of nutrients too this pasta dish is perfect if you’re trying to be good – it’s a hearty lunch or a light dinner that will keep you fuller for longer. This recipe serves 2 people so double the portions if you’re feeding more. It doesn’t take long to prepare this dish either which makes the perfect go-to recipe when you want something quick and tasty.
- 1 small leek, trimmed and sliced
- 6 asparagus tips, chopped into chunks
- A handful of frozen peas (about 60g)
- 1 head of spring greens (about 100g), central vein removed, leaves rolled and finely sliced
- 150g amori, or your favourite pasta
- 2tbsps fresh basil pesto
- Salt and ground black pepper
- Fresh grated Parmesan
Add the leek, asparagus and peas to a pan of boiling, salted water. When it comes back to the boil, add the shredded greens and cook for 1 min. Drain, reserving the water, and keep warm.
Pour the cooking water back into the pan, bring to the boil, add the pasta and cook for 8-9 mins, until just tender.
Drain pasta in a colander, reserving some of the cooking water in a bowl. Put the pasta back in the pan over a medium heat. Stir in the pesto and a good splash of cooking water. Season and divide between 2 warm bowls. Spoon the cooked veg on top, and roughly stir in. Serve with the Parmesan cheese.
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You can use chard or spinach leaves instead of the greens, if you like.