Leek and Pea Pasta
Posted On January 17, 2020 By Kathryn
This leek and pea pasta is made all the more special by the addition of dill and pistachios. It is simple, elegant and utterly delicious. A good family dish too.
To make this vegan, substitute soya cream for dairy cream. I love Casareccia pasta, but any kind of shaped pasta will work perfectly in this dish.
Photography by Catherine Frawley
Recipe written for Vegetarian Living Magazine
400g pasta, such as Casareccia
250g leeks or 2 medium leeks, sliced
2-3 sprigs of thyme, leaves picked
2 tbsp olive oil
200g frozen peas, defrosted
small bunch of dill, finely chopped
20g pistcahios, roughly chopped
60-70ml double cream (or single soya cream)
- Cook the pasta in generously salted water for about 8 minutes or until al dente. Drain and keep warm.
- In the same pan, sauté the leeks with the thyme until they are soft - about 10 minutes. Add the peas, dill and cream and heat everything through. Season to taste.
- Add the pasta to the leek mixture. Stir everything together, serve immediately and garnish with pistachios and extra dill.