What’s more comforting than a heaping bowl of warm, creamy pasta? I think I know the answer to that, pasta with potatoes. 😀 Together with the leek pesto, they create a flavourful, nourishing and super satisfying dish that is perfect for chilly winter days at home.
If you have been following me for a while, you might already know my love for pesto. Give me something green and some nuts or seeds, and I will turn it into creamy and nutritious heaven. On my Instagram, you can find many vegan pesto recipes, including pistachio, pumpkin seed and carrot top pesto. But today, I am coming up with an idea for using one of my all-time favourite veggies – leeks. The leek pesto is packed with flavour and so yummy you’ll be wondering how on earth something so good can be so healthy. This might be the most comforting recipe I have ever created, and you will ever have. 😀
Leek Pesto, Green Pea & Potato Pasta
Ingredients
For the pesto
- 2 leeks sliced
- 60 g pine nuts
- 4 tbsp olive oil
- 4 tbsp nutritional yeast
- 2 tbsp lemon juice
- 3 garlic cloves minced
- salt and pepper to taste
- 250 g pasta
- 400 g potatoes cut into wedges
- 250 g frozen green peas
Instructions
- To make the pesto, heat the 2 tbsp of olive oil in a large frying pan over medium heat. Add the leeks, garlic and a pinch of salt and sweat for a couple of minutes until soft. Remove some leeks aside for garnishing.
- Next, add the leeks to the food processor with the remaining olive oil and other pesto ingredients and blend everything.Â
- Bring a large pot of water to a boil, add the potatoes and boil for 5 mins. Next, add the pasta and give it a stir. Boil everything for further 10 mins. For the final 2 minutes of cooking time, add the peas.
- Drain everything well and tip it back into a pot. Spoon the pesto into the pasta and stir everything together to coat. Season with salt and pepper to taste.
If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
