Creamy Green Leek & Pea Pasta

Directions

Click:Tap:

1. Prepare the leek by cutting off the root and the overly fibrous green top. This can be discarded or saved for homemade vegetable stock. Cut the leek in half, wash in between the layers, and then thinly slice the leek.
2. Cut the stem off the head of broccoli. Cutaway the fibrous outer layer of the stem. Chop the remaining stem into bite-sized pieces. The green tops of the broccoli can be cut into small bite-sized pieces.
3. To a large pot on high heat, add the olive oil, and when hot, add in the leek, broccoli stems, garlic, green onion, jalapeño, and salt. Note, the salt here helps to draw the water out of the veggies, which helps it all cook faster. Cook this for 5 minutes, or until the leeks become soft and translucent.
4. Then add the peas, spinach, basil, oregano, and mint, cooking for another 5 - 6 minutes.
5. Meanwhile, cook the pasta according to the package instructions, adding the broccoli florets in the last couple of minutes.
6. Just before draining it all, scoop out ½ cup (120 mL) cooking water from pasta and add to the pan with the vegetables. Then drain the pasta and broccoli florets.
7. Add the cooking cream to the pot with the vegetables, and stir to combine. You can leave this pasta sauce chunky as is, or make it smooth by blending it all up using an immersion blender or standing blender. We chose to blend about half of our sauce, making it part-chunky and part-smooth.
8. Add the drained pasta and broccoli to the sauce, along with the lemon juice, and toss to coat.
9. Serve while hot, alongside some lemon wedges and garnished with fresh basil leaves.

Storage

• Store in an airtight container in the fridge for up to 3 days.