Leek and lime linguine

Current rating: 0 (0 ratings)
Serves 4
Prep 15
Cook 15
In less than 30 minutes you can whip up this high fibre pasta dish bursting with the bold, fresh flavours of lime and mint.

Description

In less than 30 minutes you can whip up this high fibre pasta dish bursting with the bold, fresh flavours of lime and mint.
  • 450g dried linguine
  • 2 cups frozen minted peas, cooked
  • 1 cup vegetable stock
  • 1 tbs olive oil
  • 2 leeks, finely sliced
  • 1 clove garlic, crushed
  • 3 limes, juice and zest
  • 1 small bunch fresh mint, roughly chopped

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Cook the linguine according to packet directions.
  2. Puree 1 cup of cooked peas with ½ cup vegetable stock in a blender or food processor.
  3. Heat oil in a frypan, sauté the leek and garlic for 2-3 minutes, stirring occasionally, until tender.
  4. Add remaining vegetable stock, cook for a further 3 minutes, then add pea puree and remaining whole peas. Stir to combine. Remove from heat. Add lime juice and mint. Drain pasta and toss through mix. Serve with extra mint for garnish.

Tips

  • Linguine can be found in the pasta section of your supermarket. You can use either dried, or fresh pasta. Fresh pasta cooks quickly, so you will need to follow the packet instructions.
  • If you are out of limes, try using lemons instead.

Tips

  • Linguine can be found in the pasta section of your supermarket. You can use either dried, or fresh pasta. Fresh pasta cooks quickly, so you will need to follow the packet instructions.
  • If you are out of limes, try using lemons instead.

Nutrition Information