Spaghetti with leeks, peas & pesto

recipe

Spaghetti with leeks, peas & pesto

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A brilliantly tasty, cheap supper that's on the table in under half an hour. This vegetarian dinner is high in fibre and vitamin C and counts as two of your five a day

Ingredients

175g/6oz spaghetti
140g/5oz frozen peas
1 tbsp olive oil
2 large trimmed leeks (about 250g/9oz),
thinly sliced
1 tbsp basil pesto
freshly grated Parmesan to serve (optional)

Serves: 2 Preparation: 10 Cook Time: 15 Total Time: 25min

Directions

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Cook the spaghetti according to pack instructions, adding the peas for the final mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about mins until softened. Stir in the pesto and 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 warm bowls and sprinkle with a little grated Parmesan, if using.

Source: BBC Good Food Magazine