So often the best meals come from the fewest ingredients; that’s exactly the case here. Finely ribboned leeks, bright peas, garlic, wine and creme fraiche come together in an utterly dreamy conclusion.
Start cooking the linguine in a large pan of salted water.
Gently fry the leeks in olive oil so they turn translucent and soft without browning. Then turn up the heat briefly and add the wine to sizzle off.
Turn the heat down again and stir in the creme fraiche and Parmesan, add sea salt to taste (always taste your cooking as you go along).
Finally, when everything is nicely combined and simmered for a good few minutes, add the peas so they get a couple of minutes in the heat but stay beautifully green.
Drain the linguine and tip it into the pan with the creamy leek mixture. Stir to coat the pasta then serve sprinkled with fresh parsley and more grated Parmesan, and with a colourful salad.
You might enjoy reading: Why when you eat matters.
Leeks share the same nutritional benefits as garlic, onions, shallots and spring onions. A lot of that benefit comes from their phytonutrient content which fights inflammation. They also provide fantastic fibre to feed the happy critters that look after your gut!
If you can mock a leek you can eat a leek.