Triple Green Pasta Primavera

ingredients

• 120g baby spinach
• 80g runner beans
• 10g fresh chives
• 200g linguine †
• 1 leek
• 40g Cornish clotted cream †
• 40g Italian hard cheese †
• 1 garlic clove
• 1 tsp dried dillweed

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Boil a kettle

Slice the leek[s] finely, discarding the root end[s]

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a knob of butter and 1 tbsp [2 tbsp] olive oil

1. Once the butter has melted, reduce the heat to medium-low and add the leek and dried dill with a pinch of salt

Cook for 2-3 min or until slightly browned

1. Meanwhile, add the linguine to a large pot of boiling water over a high heat with a big pinch of salt

Cook for 7-8 min or until partially cooked (the linguine will finish cooking later on)

Meanwhile, peel and finely chop (or grate) the garlic

1. Add the garlic to the leek and cook for 1 min, then remove the pan from the heat

2. Top and tail the runner beans and cut into bite-size pieces

Chop the chives finely

Grate the cheese

1. Add the runner beans to the linguine and cook for a further 1 min or until the beans are just cooked but retaining colour and a slight crunch

Reserve a ladle of starchy pasta water, then drain the pasta and beans

Meanwhile, return the leek pan to a medium heat

1. Add the spinach and half the chives to the leek and cook for 2-3 min or until the spinach has wilted slightly, mixing through to combine

Remove the pan from the heat, add the drained linguine, clotted cream and half the cheese

Stir everything together, adding 2-3 tbsp starchy pasta water to loosen it

Season the linguine generously with salt and pepper, scatter over the remaining chives and cheese and drizzle with olive oil

Enjoy!