Recipe Centre
Pasta verde blanca
Ingredients
2
cloves garlic, crushed
olive oil for frying
2
leeks, washed and sliced
4
spring onions, chopped
125 ml
chicken stock
45 ml
white wine
5 ml
sugar
6
baby marrows, sliced
30 ml
readymade basil pesto
400 g
spinach, stalks removed, shredded
salt and milled black pepper
500 g
linguine, cooked, drained and tossed lightly in olive oil
crumbled feta cheese
Method:
Fry garlic in olive oil for a few seconds, then add leeks, spring onions, chicken stock (make using 1 cube, if desired), wine and sugar.
Simmer, uncovered, until slightly reduced.
Add baby marrows and pesto and cook for a few minutes. Toss in spinach and cook for 1 minute.
Season and pour over hot, oiled linguine.
Sprinkle a generous quantity of crumbled feta cheese over and serve.
Recipe From : FAIRLADY
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Recipe from FAIRLADY
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