Spaghetti with Leeks, Peas & Pesto

Add some veg to pasta and pesto for a cheap, healthy springtime dinner.


Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Vegetarian, low fat, healthy


Ingredients:
175 g spaghetti
140 g frozen peas
1 T olive oil
2 large trimmed leeks (about 250 g), thinly sliced
1 T basil pesto
freshly grated Parmesan (or vegetarian alternative) to serve, optional


Method:

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.

PER SERVING

447 kcalories, protein 18g, carbohydrate 75g, fat 10 g, saturated fat 2g, fibre 9g, sugar 8g, salt 0.11 g