Advertisement

Ingredients

  • 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

Method

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement