Spaghetti with leek, peas, and pesto

Spaghetti with leek, peas, and pesto: A quick and tasty recipe

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4

Today, I invite you to discover a delicious and simple recipe: spaghetti with leek, peas, and pesto. This recipe is perfect for days when you want to enjoy a quick lunch or dinner, but full of flavors. The leek adds a subtle sweetness, while the peas provide a pleasant texture, and the pesto completes everything with a fresh and vibrant taste.

A bit of history

The origins of pasta are deeply rooted in culinary culture, and spaghetti is one of the most iconic forms of pasta. Combined with fresh vegetables like leek and peas, this recipe reflects the ideal of a healthy and balanced meal. Pesto, a classic Italian sauce, was originally made from basil, pine nuts, and olive oil, but today there are numerous variations. This recipe blends tradition with modernity, offering you a nutritious, delicious, and colorful meal.

Necessary ingredients

- 175g spaghetti
- 200g canned peas, drained
- 1 tablespoon extra virgin olive oil
- 250g leek, thinly sliced
- 1 tablespoon pesto (you can use basil or arugula pesto, depending on your preference)
- Grated cheddar, for serving
- Salt, to taste
- Optional: freshly ground pepper, for added flavor

Ingredient details

- Spaghetti: Choose a quality type of spaghetti, preferably made from durum wheat, to achieve an al dente texture.
- Leek: A versatile ingredient with a milder taste than onion. It is easy to clean, and slicing is easier by cutting lengthwise, then into thin slices.
- Peas: You can use fresh, frozen, or canned peas. Canned peas are convenient and ready to use, but fresh or frozen peas add extra flavor.
- Pesto: You can experiment with different types of pesto, such as red pepper or sun-dried tomato, to change the dish's flavor.

Preparation technique

Step 1: Boiling the pasta

Start by bringing a large pot of salted water to a boil. Make sure the water is well salted, as this will help the pasta absorb flavor. Add the spaghetti to the water and cook according to the package instructions, usually between 8 and 10 minutes. In the last 2 minutes of cooking, add the drained peas to the pot to warm them slightly. This trick not only saves you time but also gives the peas a perfect texture.

Step 2: Preparing the leek

While the pasta and peas are boiling, take a large skillet and add 1 tablespoon of olive oil. Heat the skillet over medium heat. When the oil is hot, add the sliced leek. Sauté the leek for about 5 minutes, stirring frequently, until it becomes soft and translucent. It is important not to brown it too much, as we want to keep the delicate flavor.

Step 3: Combining the ingredients

After the leek has softened, add 1 tablespoon of pesto and 3 tablespoons of the pasta cooking water. This water contains starch, which will help bind the sauce. Let everything simmer for a few minutes, stirring occasionally. Taste the sauce and adjust with salt or pepper, as desired.

Step 4: Finishing the dish

Once the pasta and peas are ready, drain them well and add them to the skillet with the leek and pesto. Gently mix everything to ensure the pasta is evenly coated with the flavorful sauce. Cook for another 1-2 minutes, until all the ingredients are well combined.

Step 5: Serving

Divide the spaghetti with leek, peas, and pesto into 4 plates. For a final touch, sprinkle grated cheddar over each serving. You can also add a bit of freshly ground pepper for extra flavor. Serve immediately and enjoy this healthy meal!

Practical tips

- If you want an extra protein boost, you can add grilled chicken or sautéed shrimp, which pair perfectly with this dish.
- Substitute cheddar with parmesan or feta cheese for a different flavor dimension.
- Adding toasted nuts (such as pine nuts or almonds) can provide a pleasant crunch and texture contrast.

Possible variations

- Replace the leek with spinach or kale for a greener option.
- You can use sun-dried tomato pesto for a more intense flavor and vibrant color.
- Add seasonal vegetables, such as zucchini or bell peppers, to enrich the dish.

Frequently asked questions

1. Can I use whole grain pasta?
Yes, you can use whole grain spaghetti for a healthier option. Cooking time may vary, so check the package.

2. Is this recipe vegetarian?
Yes, the recipe is completely vegetarian, but you can add proteins as desired.

3. How can I store leftovers?
The pasta can be stored in the fridge in an airtight container for 2-3 days. Reheat in the microwave or on the stove, adding a little water to prevent sticking.

4. What can I serve with this dish?
This recipe pairs perfectly with a glass of dry white wine or fresh lemonade. Additionally, a simple green salad would complement the wonderful flavors of the pasta.

Nutritional benefits

This recipe for spaghetti with leek, peas, and pesto is packed with nutrients, offering a good source of fiber from the pasta and vegetables. Peas are rich in plant-based proteins, vitamins, and minerals. Leek contains antioxidants and is an excellent choice for a healthy diet. Olive oil brings healthy fats, essential for a balanced diet.

Estimated calories

A serving of spaghetti with leek, peas, and pesto has approximately 400-450 calories, depending on the amount of cheese used and the type of pasta. It is a filling yet healthy option that will keep you energized throughout the day.

Get a taste for cooking!

This recipe for spaghetti with leek, peas, and pesto is not only easy to make but also extremely versatile. I encourage you to experiment with the ingredients and personalize your dish according to your preferences. Whether you choose to add proteins or replace certain vegetables, each variation will bring a unique touch to your table.

So, put on your apron, prepare your ingredients, and let's cook together a delicious meal! Bon appétit!