Tuesday, May 10, 2011

Pasta with Peas

I've spent the last two days trying to post and blogger hasn't been loading. How awkward for blogger.

This recipe is one that, as the book says, could probably be whipped up in the depths of a nuclear winter. Considering how quick and easy it is, I was expecting it to taste a lot more bland than it did. I actually timed this to see exactly how long it took to cook - 22 minutes and 7 seconds - but most of that was waiting for the pasta to boil. It was very easy and didn't take a lot of effort, which is what you need on a Sunday night.

Serves three
Total time commitment: 22 minutes 7 seconds
From the second Leon cookbook

1 leek
1 onion
Olive oil
Bit of butter

1. Boil some water for your pasta. I think you can cook the pasta without much direction.

2. Heat a little bit of oil and butter in a pan. Don't have the heat too high or it will burn. While this is warming up, or beforehand if you are not speedy with your knife skills and worry about hot oil spitting at you out of the pan, cut up the leek (thinly) and onion (diced).

3. Chuck some garlic in the pan for extra flavour, and then add the leek and onion. Let them soften a bit.

4. Add some peas - I didn't measure, just added until it looked nice.

5. Hopefully your pasta is done - top the pasta with leek and pea mix, and top that with as much parmesan as you can handle.

1 comment:

Anonymous said...

This looks delicious.