Leek and Pea Pesto Pasta

Incase you’re sick of the rich food you’ve been eating over the past two weeks and fancy something green, this pasta could be the dinner for you.

You might want to make your own pesto for this, but frankly, as it’s New Year’s Day, I just reached for the jar of Aldi’s pesto genovese at the back of the fridge (which is actually the nicest jar of pesto I’ve had!).

  • 175g spaghetti
  • 140g frozen peas
  • 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)
  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.