Cheesy leek and spinach pasta

Name: Cheesy leek and spinach pasta
Yield: 3 servings
Cuisine: British
Ingredients: 250 g pasta; 1 leek; 80 g spinach; 80 g peas; 200 g ricotta; 50 ml milk; 1 clove garlic; 10 g fresh mint; 50 g feta; Half a lemon

Rob @cook_12511398

A light tasting pasta perfect to cook in early Spring when the sunshine is on its way back.

Rob @cook_12511398

A light tasting pasta perfect to cook in early Spring when the sunshine is on its way back.

Saved

Ingredients

3 servings

250 gpasta
1leek
80 gspinach
80 gpeas
200 gricotta
50 mlmilk
1 clovegarlic
10 gfresh mint
50 gfeta
Halfa lemon

Saved

Steps

1

Chop the garlic and leek up.
2

Put the pasta on - any type is fine.
3

Add oil and garlic to a frying pan and cook for 1 minute. Add the leek and cook for a few more minutes.
4

Add spinach and peas and cook until the spinach is withering.
5

Add milk and ricotta and mix together. Season the mix with salt and pepper and cook for a further few minutes until spinach is completely withered and everything is mixed together.
6

Chop the mint leaves and add them in. Then take the sauce off the heat.
7

Drain your cooked pasta and mix together with the ricotta sauce mix and lemon juice.
8

Serve up your pasta and crumble feta over the top. Garnish with a sprig of mint leaves.