All this recipe takes is 10 minutes. It’s light and fresh and I love it!
350g spaghetti or any of your favourite pasta
2 leeks, finely sliced
2 garlic cloves, sliced
100ml white wine
1 lemon, zest only
12 asparagus spears, chopped
150g crème fraiche
75g baby spinach leaves, washed and trimmed
3 tbsp basil, chopped
1 tbsp tarragon, chopped
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
Basil for garnishing
Grated parmesan to serve
Cook the pasta according to the instructions on the package retaining some of the cooking liquid for later, when draining.
Heat the olive oil in a large saucepan, add the leeks, sauté for about 4 minutes over a medium heat. Add the garlic and sauté for another minute.
Stir in the white wine and simmer for about a minute, add the lemon zest, asparagus and peas, cover and simmer until just tender.
Add the crème fraiche, spinach, basil and tarragon. Add the pasta to the sauce and thin with some of the retained pasta liquid as required. Season to taste. Serve with basil and parmesan.