Photo: Eaters Collective
Spaghetti with leeks, peas & pesto
6 ingredients
10 min + 15 min
Serves 2
openrecipes
Add some veg to pasta and pesto for a cheap, healthy springtime supper dish
Estimated Nutrition (whole recipe, rough)
336
Calories
15g
Protein
21g
Fat
22g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g spaghetti
- 140g frozen peas
- 1 tbsp olive oil
- 2 large trimmed leeks (about 250g), thinly sliced
- 1 tbsp basil pesto
- freshly grated Parmesan (or vegetarian alternative), to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes