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One-pot leek linguine recipe
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105 ratings
This colourful Italian dish makes a hero of gorgeously fresh leeks. Combined with linguine, fresh herbs and cream; it’s a mouthwatering seasonal dish that can be ready in under 30 minutes. See method
Ingredients
- 400g (13oz) linguine
- 2 sprigs fresh thyme
- 2 leeks, quartered lengthways and thinly sliced
- 2 garlic cloves, crushed
- 150g frozen peas
- 50g (2oz) Parmesan, finely grated
- 150ml single cream
- 2 tbsp flat-leaf parsley, chopped
If you haven't got linguine, try using spaghetti instead
Each serving contains
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Energy
2225kj
525kcal
26%
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Fat
13g
19%
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Saturates
7g
37%
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Sugars
10g
11%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 86.8g
Protein 20.4g
Fibre 8.7g
Method
- Bring a large pan of water to the boil. Cook the linguine and thyme for 5 minutes, before adding the leeksand garlic. Simmer for a further 5 minutes, then add the peas. Cook for a further 2 minutes, or until al dente.
- Remove from the heat, drain, and then return to the pan. Discard the thyme sprigs. Stir through the Parmesan and cream.
- Divide the pasta between 4 bowls and scatter over the parsley and a little freshly ground black pepper. Serve immediately.
See more Leek recipes