This leek and pesto pasta takes just 10 minutes to prepare and tastes delicious! Al dente tagliatelle is served with chestnut mushrooms and leek in a crème fraîche and green pesto sauce.
Put the tagliatelle on to cook in a large pan of salted boiling water. Aim to cook for a minute of two less that the packet instructions to ensure it's al dente (still has some bite).
Meanwhile, heat the oil in a large frying pan over a medium heat.
Add the leeks and sweat for a couple of minutes until softening.
Add the mushrooms and a pinch of salt. Continue to cook gently for another 3-5 minutes, until the leeks are sweet and soft.
Drain the cooked pasta when ready, reserving a few spoonfuls of the cooking water.
Add the drained pasta, crème fraîche, pesto and a couple of tablespoons of the pasta cooking water to the pan with the mushrooms and leek.
Stir together, adding more of the pasta water, if needed to loosen.
Serve immediately. It's wonderful on its own, or scattered basil, parsley, Parmesan or chilli flakes.