This colourful Italian dish makes a hero of gorgeously fresh leeks. Combined with linguine, fresh herbs and cream; it’s a mouthwatering seasonal dish that can be ready in under 30 minutes.
Bring a large pan of water to the boil. Cook the linguine and thyme for 5 minutes, before adding the leeks and garlic. Simmer for a further 5 minutes, then add the peas. Cook for a further 2 minutes, or until al dente.
Remove from the heat, drain, and then return to the pan. Discard the thyme sprigs. Stir through the Parmesan and cream.
Divide the pasta between 4 bowls and scatter over the parsley and a little freshly ground black pepper. Serve immediately.
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