Spaghetti with leeks, peas & saffron cream

  1. Put saffron in a small bowl, cover with 4 tbsp boiling water and leave to stand.
  2. Thinly slice leeks. Cook gently in the butter for about 10 mins to soften.
  3. Cook peas at the same time if fresh, or add 3 mins before the end if using thawed from frozen peas
  4. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente.
  5. Add saffron liquid and cream (or cream / water mix) to the leeks and peas and heat gently until simmering. Stir in half the cheese and remove from the heat. Season
  6. Drain pasta thoroughly and add to the sauce. Toss lightly to mix, serve at once.


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