Ingredients

2 whole medium leeks, finely sliced (green part included)
50g butter
2 garlic cloves, crushed
1 teaspoon finely chopped rosemary
zest and juice of 1 lemon, plus extra zest to serve
1 cup frozen peas
1 tablespoon extra virgin olive oil
500g dried pasta such as rigatoni, spaghetti or bucatini
4 eggs, plus two egg yolks, lightly beaten
100g parmesan, grated
fennel fronds, roughly chopped
parsley and finely chopped rosemary, to serve

Instructions

1.Reserve approximately 1 cup of sliced leek tops and set aside.
2.Fry the remaining leeks in butter until soft.
3.Add the garlic, rosemary and lemon zest and juice and cook for a further couple of minutes then remove from the heat.
4.Season with salt and a generous amount of cracked black pepper (approximately 1 tablespoon).
5.Stir in the peas – these will start to cook in the warmth of the pan and continue to cook when the hot pasta is added.
6.Bring a large pot of salted water to the boil.
7.While you wait for the water to boil, heat the olive oil in a frying pan over a high heat, add leek tops and fry until they start to turn crispy.
8.Remove them from the pan and drain on a clean cloth or paper towel.
9.Season with a sprinkle of sea salt and set aside.
10.Cook the pasta until just slightly al dente – it’ll cook more when you add it to the leeks so you don’t want it to be overdone.
11.Drain, reserving 2 cups of pasta cooking water (you may not need that much but it’s good to have on hand to loosen the sauce).
12.Add the pasta to the leeks with a splash of pasta water, stirring to combine.
13.Add the egg, parmesan and a splash more of cooking water and stir immediately.
14.If you want to loosen the sauce, add a little more cooking water.
15.Serve in warm bowls and garnish with leek tops, fennel fronds, fresh spring herbs and more lemon zest.

Recipes, food styling & photography Will Bowman & Jane Lyons

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