An old favourite, tasty and warming in the cold weather.
Quick, easy and versatile
Begin by preparing your ingredients. Shred your spring greens finely and finely chop your leeks. Then zest and juice the 2 lemons and crush the garlic cloves.
Bring a pot of water to the boil, in the meantime, melt the butter in a large pan. Then add the leeks and fry for 5-10 minutes until soft.
Add the garlic and spring greens to the pan and cook for 1-2 minutes, then add in the lemon juice and zest and season to your liking. Turn up the heat and add a splash of pasta water, then cook until the greens soften.
Turn the heat down, add in the creme fraiche and 2/3rds of the pesto and turn off the heat.
Cook the pasta according to packet instructions, then stir into the pesto - creme fraiche mixture along with 100-200ml of pasta water (enough to create your preferred consistency).
Stir the basil and remaining pesto through, and sprinkle with parmesan if you like. Enjoy!
Recipe Inspired by Egg Info