SERVES 4
PREPARATION 10 MINS
COOKING 30 MINS
2tbsp olive oil
2 leeks, sliced
1 onion, chopped
1 carrot, chopped
1 garlic clove, crushed
1½l (40fl oz) chicken stock or
vegetable stock, made up with Marigold organic stock powder
350g (11oz) frozen peas
120g (4oz) small pasta shapes
50g (1¾oz) spinach leaves, shredded
2tbsp pesto
2tbsp flat-leaf parsley, roughly chopped
Fresh Parmesan, grated
1. Heat the oil in a large saucepan over a low heat. Add the leeks, onion, carrot and garlic and cook for 5 minutes, or until soft, stirring.
2. Add the stock, peas and pasta and bring to the boil. Skim off any froth, reduce the heat and simmer gently for 20 minutes.
3. Add the spinach and cook until wilted, then season to taste with salt and freshly ground black pepper. Ladle into bowls, sprinkle with parsley and add the pesto. Serve with freshly grated Parmesan.
TIP
Vary this dish with seasonal vegetables - asparagus or diced courgettes make great additions.