Linguine with creamy leeks and peas


This is leftover heaven from a weekend of cooking and just what is needed in this cold weather. Finish it off with whatever cheese you have sitting in the fridge, I was greedy and did the double with mozzarella and parmesan.


600gdried linguine
100gfrozen peas
1 large leek
1tbspcreme fraiche
50mlwhite wine
4 sprigs fresh thyme


Prep time15 minutes
Tagspasta main course comfort food


Finely chop the garlic and fry this in a tablespoon of olive oil. Add the thyme leaves.

Chop the leeks into small pieces and add these to the garlic and cook down for about 20 minutes, until they are sweet and just brown.

Meanwhile, boil a pan of salted water and add the peas. Bring back to the boil and drain.

Cook your pasta according to the packet. When you drain it reserve a bit of the cooking water.

Add the white wine to the leeks and boil until the alcohol has cooked out. Then add the peas and the crème fraiche and stir well to combine. Turn the heat right down now.

Put the pasta back into the drained pan that you cooked it in and add a splash of the cooking water, then put your sauce on top and stir well so that all the pasta strands are coated in the cream sauce.

Tip into a large bowl and scatter over some parmesan, and in my case, some mozzarella as well. Eat immediately!

linguine leeks and peas