Zucchini, Leek and Pea Pasta with Extra Greens

Ingredients

• 2 zucchinis, grated

• 1 leek, white part only, sliced down the middle and finely sliced

• 3 garlic cloves, chopped finely

• 1 cup frozen organic peas

• Extra virgin olive oil

• Pasta of choice: buckwheat, spelt, brown rice or chickpea

• Pecorino or parmesan, grated

Additional Extra Greens and mushrooms

• Asparagus, cut into 4cm pieces

• Snow peas, top and tailed

• Mushrooms, sliced

• Broccoli, finely chopped

• Bok choy, finely sliced

• Handful of baby spinach, thrown in at the end so it just softens

Cooking

1. In a frypan, on medium high, heat a splash of extra virgin olive oil.

2. Add leek and sauté until really soft - this brings out the sweetness and creaminess of the leek.

3. Add garlic and sauté for 2 minutes.

4. Add grated zucchini and sweat for 5 – 7 minutes. Add any additional extras at this time.

5. When the zucchini is soft but still retaining its bright and glossy colour, add the frozen peas and cook until thawed. They only need a few minutes.

6. Add a few more good splashes of olive oil, lots of black pepper and good pinch of Celtic salt.

7. Throw in baby spinach if using, just to wilt.

8. Cook the pasta while the zucchini and greens are cooking.

9. Plate up with pasta and generous spoonful’s of greens over the top and mix.

10. Finish with a drizzle of extra virgin olive oil over each bowl and grated pecorino.