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Jamie says: ‘This is a punchy spring twist on a familiar favourite. Peppery watercress is bang in season and full of good stuff too! Combined with
gorgeous leeks, lemon, peas and Parmesan, it’s quick to cook and a complete joy to eat. Get stuck in!’ See method
of the reference intake
1. Trim, wash and finely slice the leek; peel and finely slice the garlic. Put a frying pan over a medium-low heat with 1 tbsp olive oil, add the leeks, garlic and a splash of water, then cover and cook for 15-20 mins or until softened, stirring occasionally.
2. Meanwhile, with around 10 mins to go on the leeks, cook the pasta to pack instructions.
3. Put aside a couple of watercress sprigs to garnish and roughly chop the rest. Once the leeks have softened, stir in the frozen peas and season with black pepper. Cover and cook for 2-3 mins until tender, adding the chopped watercress for the last 1 min. Grate over half the Parmesan and squeeze over the juice of ½ a lemon; season.
4. Add the drained pasta along with a splash of the pasta cooking water and toss together. Pile into bowls and top with the reserved watercress. Serve with the remaining lemon cut into wedges on the side.
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