Nduja & spring greens pasta
Combine pasta with nduja, spring greens and a breadcrumb topping to make this simple and speedy dish. It's ideal if you're after a simple midweek meal
Leek, walnut & goat's cheese pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g short pasta(we used casarecce)
- 2 tbsp olive oil
- 1 leekthinly sliced
- 30g walnutsroughly chopped
- 2 garlic clovescrushed
- ½ tsp chilli flakes(optional)
- 100g soft goat's cheese(ensure it's vegetarian if needed)
Nutrition: Per serving
- kcal743
- fat36g
- saturates12g
- carbs7g
- sugars4g
- fibre7ghigh
- protein26g
- salt0.8g
Method
step 1
Cook the pasta following pack instructions and reserve a mugful of the pasta cooking water. Drain thoroughly. Heat the olive oil in a frying pan over a medium-high heat. Stir in the leeks and walnuts, season well, reduce the heat to medium and cook gently for 10-12 mins until softened. Mix in the garlic and chilli flakes, if using, and cook for a further 2 mins until fragrant.
step 2
Stir through the cooked pasta, along with a generous splash of the pasta cooking water. Crumble in half the goat’s cheese, stir to melt and season to taste. Dot over the remaining goat’s cheese to serve.
