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🍝 Pasta with Leek, Peas, and Mint

507 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon pasta (e.g. Linguine)
• Salt
• 2 stalks leek
• 2 garlic cloves
• 3 tbsp olive oil
• 250 g peas (frozen)
• 150 ml vegetable broth
• lemon juice
• white pepper
• 2 tbsp freshly chopped mint

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until al dente (firm to the bite).
4. 4. Drain the pasta in a colander.
5. 5. Wash the leek thoroughly.
6. 6. Remove the green tops and root ends from the leek.
7. 7. Slice the white part of the leek into thin rings.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the garlic.
10. 10. Heat oil in a frying pan.
11. 11. Add the leek rings and garlic to the hot pan.
12. 12. Sauté the vegetables for 1 to 2 minutes.
13. 13. Add the peas to the pan.
14. 14. Deglaze the vegetables with the broth.
15. 15. Let the mixture simmer for about 5 minutes.
16. 16. Season the sauce with salt.
17. 17. Add lemon juice.
18. 18. Season with pepper.
19. 19. Add the drained pasta to the pan.
20. 20. Add the mint.
21. 21. Mix everything well until the pasta and mint are heated through.
22. 22. Serve the dish on plates.

Nutrition per serving

• kcal: 507
• Protein: 20 g · Fett/Fat: 9 g · Carbs: 84 g