Pasta with baby vegetables and cheese recipe
information
Calories per serving 445.
ingredients
125 g (4 1/2 oz) pasta bows
175 g (6 oz) baby leeks, sliced
100 g (3 1/2 oz) petits pois
300 ml (10 fl oz) vegetable stock
15 g (1/2 oz) pine nut kernels
75 g (2 3/4 oz) feta cheese, crumbled
finely grated zest of 1/2 lemon
salt and freshly ground black pepper
175 g (6 oz) baby leeks, sliced
100 g (3 1/2 oz) petits pois
300 ml (10 fl oz) vegetable stock
15 g (1/2 oz) pine nut kernels
75 g (2 3/4 oz) feta cheese, crumbled
finely grated zest of 1/2 lemon
salt and freshly ground black pepper
method
1. Cook the pasta in a large saucepan of lightly salted, boiling water for 8 - 10 minutes according to the packet instructions. Drain well.
2. Meanwhile, in a small saucepan, cook the leeks and petits pois in the stock for 5 minutes. Drain well, reserving 3 tablespoons of the liquid.
3. Heat a small pan and add the pine nut kernels. Dry fry for 2-3 minutes until they begin to turn gotden.
4. Mix the cooked pasta and vegetables together with the reserved cooking liquid, feta cheese, toasted pine nut kernels, lemon zest and seasoning. This dish is at its best served straight away as the heat of the pasta and vegetables will begin to melt the feta cheese, giving it a wonderfully creamy texture.
2. Meanwhile, in a small saucepan, cook the leeks and petits pois in the stock for 5 minutes. Drain well, reserving 3 tablespoons of the liquid.
3. Heat a small pan and add the pine nut kernels. Dry fry for 2-3 minutes until they begin to turn gotden.
4. Mix the cooked pasta and vegetables together with the reserved cooking liquid, feta cheese, toasted pine nut kernels, lemon zest and seasoning. This dish is at its best served straight away as the heat of the pasta and vegetables will begin to melt the feta cheese, giving it a wonderfully creamy texture.
serving amount
serves 2.
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