Spaghetti with leeks, peas & pesto

• spaghetti↗175g g
• frozen pea↗140g g
• olive oil↗ tbsp
• leeks2

  (about 250g), thinly sliced

• basil pesto↗ tbsp
• parmesan

  (or vegetarian alternative), to serve (optional)

Step-by-step instructions

1. 1

   Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.

2. 2

   Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.