Leek & Chard Parmesan Pasta
Creamy, comforting and chock-full of greens, this leek and chard parmesan pasta turns simple ingredients into something seriously special.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
250 g leeks
150 g chard
2 tbsp olive oil
1 tbsp unsalted butter
2 garlic cloves
160 g orecchiette (or any small pasta)
30 g parmesan (grated)
½ tsp english mustard (or Dijon mustard)
20 g pumpkin seeds
salt & pepper
Recipe:
Finely slice the leeks, roughly chop the chard and grate the garlic cloves. Set aside.
Cook the pasta in salted boiling water until al dente. Make sure you save a cup of pasta water for later.
Meanwhile, place a large frying pan over a medium heat. Add the olive oil and butter and cook the leek and garlic for 5 minutes, until softened. Add the chard and cook for another 5 minutes, until wilted. Season to taste with salt and pepper.
Add the cooked and drained pasta to the pan, along with some of the reserved pasta water, the mustard and half of the parmesan. Mix well to combine and cook for a few minutes, until the parmesan has melted. Season to taste and serve hot, topped with more parmesan.
How to store
Store in an airtight container for up to 3 days, or in the freezer for up to 2 months.
