Braised leek fettuccini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the dark leeks tops and the bottom cm or so. Cut each leek in half lengthways and give them a gentle wash, to remove any trapped soil. Cut the bulb of garlic in half so your cutting through the cloves.

Step 2

Heat a little oil in a wide casserole pan that has a lid. Cook the leeks and garlic flat side down on a medium heat for a few minutes. Flip them over and cook on the other side for a couple of minutes.

Step 3

Deglaze the pan by adding the wine and stock cube. Add a splash or water too, enough so the leeks are almost covered.

Step 4

Add the herbs (you can leave the rosemary and thyme on their stalks) and a knob of butter. Season with a little salt and lots of black pepper. Let it reduce a little bit, then put a lid on the pan. Turn the heat right down and cook for 30 minutes or so.

Step 5

Cook the pasta according to packet instructions. When done, drain and reserve a little of the cooking water.

Step 6

Use a fork to pull apart the leeks. Stir the cooked pasta through and add a couple of tablespoons of the cooking water.

Step 7

Plate up and finish with a generous amount of grated Parmesan, or cheese of choice.