Ingredients

Method

• 125 g butter
• 2 baby leeks, finely chopped
• 2 cloves garlic, finely chopped
• 1 t onion salt
• ½ t white pepper
• 200 g frozen or fresh peas
• 400 g fresh tagliatelle, cooked al dente
• 100 g pecorino, grated, for serving
• herb salad, for serving
• lemon juice
• extra virgin olive oil

Method

Ingredients

1. Melt the butter in a large pan over a medium heat, add the leeks and cook until soft. Add the garlic, onion salt, pepper and peas. Cook for 3 minutes, stirring occasionally.

2. Gently mash the peas in the pan using a potato masher. Toss in the pasta and cheese. Serve with a herb salad dressed in lemon juice and extra virgin olive oil.

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