Creamy Leek & Spaghetti

Add the spaghetti to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. Add the green beans to the saucepan for the last 2-3 minutes of cooking time. Reserve a little pasta water then drain and return the spaghetti and green beans to the saucepan with a drizzle of olive oil to prevent sticking.

While the pasta is cooking, return the frying pan to a medium heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) to the pan and season with salt and pepper. Cook, stirring regularly, for 2-3 minutes or until golden brown. Add the parsley, lemon zest, 1/2 the garlic and a pinch of chilli flakes (if using) and cook for a further 1-2 minutes or until fragrant. Season to taste with salt and pepper. Transfer to the bowl with the pine nuts and mix well. TIP: Add as much or as little lemon zest to taste!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and leek and cook for 6-7 minutes, or until softened. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the butter, salt and a pinch of pepper. Cook, stirring, for 1 minute, or until the butter has melted.

Reduce the heat to low and add a generous squeeze of lemon juice, the shaved Parmesan cheese (reserve some for garnish) and the cooking cream (see ingredients list) to the pan. Crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, stirring, for 1 minute, or until heated through. Add the spaghetti and green beans to the pan and toss to combine. TIP: Add a dash of the reserved pasta water to loosen if necessary!