summer leek and lemon pasta
i have a new favourite pasta dish. this lemon, leek and crème fraiche concoction, which is freshened up with herbs, contains peas and asparagus. or peas and broad beans. or something else entirely (i think courgette would also be good, in combination with any of the above) and seems to be very adaptable which is perfect for using up whatever happens to be in the fridge.
despite being creamy it’s wonderfully light (crème fraiche is a much lighter choice than cream) and perfect both for a warm day or if you need something a bit comforting to make up for the almost-daily, but thankfully intermittent, rain showers we’re getting at the moment.
give it a try and let me know what you think, especially if you use different vegetables.
summer leek and lemon pasta* (serves 2)
1 teaspoon olive oil
2 cloves garlic, finely chopped
2-3 leeks, chopped
a bunch of asparagus, cut into bite size pieces (broad beans or diced courgettes would also be good – c75g)
25ml dry white wine
juice and zest of a lemon
100ml crème fraiche
25g parmesan, grated
a large handful of peas
linguine for 2
a handful of shredded basil leaves
1 heaped teaspoon of shredded mint leaves
50g rocket or pea shoots (optional)
heat the oil in a large pan and fry the garlic and leeks over a low heat until soft and sweet then season. stir in the asparagus, wine. lemon juice and zest and simmer gently for 3-4 minutes. add the crème fraiche, parmesan and peas. cook the linguine according to the packet and then drain and combine with the sauce in the pan. add the herbs and rocket, stir and season to taste. serve with extra lemon zest grated over the top.
* based on a recipe from the co-op magazine