Pasta verde blanca


Ingredients 13
Servings 4
Time

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.
 

 

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