Recipe courtesy of The Co-operative Food Magazine.
Serves : 4 – Cook time : 30 minutes
Ingredients :
1 tsp olive oil; 2 cloves garlic, finely chopped; 2 leeks, chopped; 150g broad beans; 50ml dry white wine; Juice and zest of 1 to 2 lemons; 300ml crème fraiche; 50g Parmesan cheese; 150g peas; 275g linguine; Small bunch of basil; 1 dsp mint; 75g rocket
Method:
- Heat oil in a large heavy-based frying pan. Season and fry garlic and leeks over low to medium heat until soft and sweet.
- Stir in beans, wine, lemon juice and zest. Simmer gently for about 3 to 4 minutes and then add crème fraiche, Parmesan and peas.
- Cook linguine according to packet instructions and then drain and combine with sauce in pan. Add basil, mint and rocket and stir. Season to taste. Serve with extra lemon zest grated over each plate.
Visit my shop to download this and 9 other Pasta recipes in the Pasta Volume 1 book. A recipe card is also available for download here.