Our guide on how to make creamy leek and pea pasta
SERVES 4 // HANDS-ON 20 min
Olive oil, to sauté
2 leeks, thinly sliced
250 ml frozen peas, defrosted
2 cloves garlic, peeled and crushed
Splash dry white wine
375 ml cream
400g pasta shells, cooked
60g Parmesan, grated
Handful chives, chopped
Salt and pepper
Pea shoots, to garnish
1. Heat oil in a pot over medium heat and sauté leeks until soft.
2. Add the peas and garlic and fry for 2 minutes. Add the wine and reduce until the liquid has almost evaporated.
3. Add cream and bring to the boil. Simmer for 2–3 minutes, or until slightly thickened.
4. Add the pasta to the sauce and stir to coat. Add Parmesan and chives, and season with salt and pepper.
5. Garnish with pea shoots.