Ingredients
For the Leek, Miso & Lemon Ditalini
- Unsalted butter |1 tbsp|
- Olive oil |1 tbsp|
- Leeks |3| halved lengthways and finely sliced
- Garlic cloves |3| grated
- Chilli flakes |2 tsp|
- White miso paste |1.5 tbsp|
- Ditalini pasta |250g|
- Vegetable stock |600–700ml|
- Lemon |1| zest and juice
- Sea salt & freshly ground black pepper | |
- Parmesan | | grated, to serve
- Chickpeas| 1x 400g tin| optional
Ingredients
For the salad
Method
Cook leeks
- Heat the butter and olive oil in a large frying pan over a medium heat
- Add the leek, garlic, chilli flakes and a pinch of salt
- Cook with the lid on, removing to stir occasionally, for 12-15 minutes until soft and beginning to take on a little colour
- It may take longer to get the leeks soft and sweet so if you're unsure after 15 mins just squish a little between your fingers, they should smoosh easily
Combine
- Stir in the miso paste and pasta
- Add the vegetable stock and bring to a simmer
- Cook with the lid off until the pasta is al dente, adding a little more water if it reduces too quickly
- Stir in the lemon juice
- Taste and season with salt, pepper or more lemon if needed
Serve
- Divide the pasta between bowls
- Sprinkle over the lemon zest and more chilli flakes
- Serve with grated parmesan
Suggestion
- Stir through a tin of chickpeas for a bit of protein and texture
Method
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- Enter step one for the recipe here and any further information.
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leek-miso-lemon-ditalini