• 2 sticks celery, thinly sliced
  • olive oil
  • 1 tbsp butter
  • 2 leeks, thinly sliced
  • 1 clove garlic, crushed
  • 1.3 litres vegetable stock
  • 100g small pasta shapes
  • 1 small head baby leaf greens, shredded
  • a small bunch basil, chopped
  • 1 lemon, zested and juiced
  • parmesan, finely grated to make 4 tbsp


  • STEP 1

    Soften the celery in 1 tbsp oil and the butter for 5 minutes in a large pan, then add the leeks and soften for 5 more minutes. Stir in the garlic, cook for a minute, then add the stock and bring to the boil. Tip in the pasta, boil for 4 minutes then add the greens and cook for another 4 minutes until the pasta and the greens are tender. Stir in the chopped basil. Stir in the lemon juice and zest and divide between bowls. Scatter with a little cheese to serve.


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