Leek, Pea and Potato Pasta with Lemon and Mint

Catherine Bell shares a delicious vegetarian pasta recipe using seasonal spring veggies with a refreshing hint of lemon and mint.

Image credit: Dearbhlá McMenamin

This refreshing dish can be made as a main meal or as a side dish for a summer barbeque. It’s also very adaptable for our coeliac friends as the pasta can be swapped out for a gluten-free alternative. It is best enjoyed in the good weather with some friends, and garlic bread, of course.

INGREDIENTS - serves 2 to 3

● 150g penne or similar pasta

● 150g halved or quartered cooked new potatoes

● 100g frozen peas

● 2 tbsp oil or butter

● 1 tsp garlic (optional)

● 2 leeks, washed and thinly sliced

● Zest + juice of 1 lemon

● 6 mint leaves, finely shredded

METHOD

1. Cook the pasta in a large pan of boiling water as per the instructions.

2. Meanwhile, heat the oil/butter in a large frying pan over medium heat and fry the leeks and cooked potatoes for 5 minutes, stirring every minute or so.

3. Add in the garlic, peas, lemon zest, and juice.

4. Cook for 3 more minutes.

5. Drain the pasta, reserving a quarter of a mug of pasta water.

6. Tip into the vegetable pan, add the mint and stir to combine.

7. Enjoy!

Image credit: Dearbhlá McMenamin

About the Author: Catherine Bell is an English Literature and History graduate, currently undertaking a copywriting qualification. Catherine was also a chef and menu developer for 14 years, growing some of her own seasonal fruit and veg that she loves to incorporate into her meals.