This weeks recipe is originally made using linguini but as I didn’t have and in the cupboard I adapted and just used some pasta that I did have. You can find the original recipe Here.
400g (13oz) linguine (I used fusilli pasta)
2 sprigs fresh thyme (fresh from my herbs)
2 leeks, quartered lengthways and thinly sliced (fresh from the allotment)
2 garlic cloves, crushed (from stores harvested last year)
150g (5oz) frozen peas
50g (2oz) Parmesan, finely grated
150ml (1/4pt) single cream
2 tbsp flat-leaf parsley, chopped
- I cooked the pasta in a pan of salted water according to the pack instructions.
I added the garlic and leek to the pan for 2 minutes and then added the peas and cooked for 2 minutes and then drained.
After draining I returned the pasta to the pan and added the cheese and single cream. Cooking over a gentle heat stirring constantly for about 2 minutes.
Serve using the parsley as a garnish or a bit of black pepper over the top.
I really enjoyed this quick simple dish and will certainly be cooking this again. It stuck me as being fairly healthy. I also see this as being adaptable to add other flavours perhaps chilli or basil.
So give it a try and let me know what you think.