Spaghetti with Lemon, Leeks and Peas

This is a really good quick, tasty, and moderately healthy supper. It can be done from start to finish in about 15 minutes, and serves four as a main.


  • 3 leeks, chopped
  • 150g of frozen petit pois
  • 400g of spaghetti
  • 100g of pinenuts
  • juice of 2 lemons
  • 3 tablespoons olive oil
  • 100g grated pecorino cheese (plus more to add at the table if required)
  • 1 crushed garlic clove


  • Chop the leeks into narrow rounds and gently saute.
  • When the leeks start to separate from the round into individual layers (approximately 4 minutes), add the petit pois and saute for approximately 3-4 minutes until everything is soft, and the leeks are slightly golden.
  • Cook the spaghetti in salted water according to packet instructions while the leeks and peas are cooking.
  • Put the remaining ingredients into a food processor or blender (i use a cheap hand held blender and it works fine) and puree until it is a paste. Don’t worry if it is quite thick, the heat of the pasta will liquify it.
  • Drain the spaghetti, and toss with the leek/pea mixture and sauce.
  • Add more pecorino at the table if required.


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