Cheesy garlic bread wedges
A wonderfully gooey version of garlic bread with jarlsberg
Spaghetti with leeks, peas & pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 175g spaghetti
- 140g frozen pea
- 1 tbsp olive oil
- 2 large trimmed leeks(about 250g), thinly sliced
- 1 tbsp basil pesto
- freshly grated parmesan(or vegetarian alternative), to serve (optional)
Nutrition: per serving
- kcal447
- fat10g
- saturates2g
- carbs75g
- sugars8g
- fibre9g
- protein18g
- salt0.11glow
Method
step 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.
step 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.
