Leeky Chessy Pasta

Yes, this is the title, I can think of none better. This is based very loosely on a recipe from Cranks Bible, my favourite vegetarian cook book ever. Although, really, it is borne out of my desire to eat cheese and pasta most days...


Start by finely slicing some leeks and cooking really gently in butter and a little oil until soft and sweet. Meanwhile cook your pasta until al dente. Add some finely chopped garlic to the leeks a sprinkling of bouillon powder and a handful of frozen peas with enough water to just cover the peas, simmer for a few minutes until the water has reduced and the peas are soft. Then, depending on how decadent you're feeling, stir in either a pot of creme fraiche or mascarpone, mascarpone being the richer, (much) fattier version of the two. Finish with a squeeze of lemon juice, ½tsp dijon mustard and seasoning to taste. Stir in the pasta with some grated cheese and enjoy sans guilt, think of all those vegetables!

Whilst making the version pictured and enjoying a mid-week bottle of pinot, I thought it would be nice to add some to the peas. I'm still undecided, it was nice, but I'm not sure whether I add added too much wine, didn't boil off enough alcohol or it just didn't work. Hmmm...

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