Cheesy weeknight pasta
Plus, it’s easy. Easy and cheesy? We’re in.
We love an easy mid-week pasta recipe and this version hits all the spots. Plus, thanks to the addition of creamy La Rochelle cheese (which forms the basis for an instant sauce), there’s a fair bit of indulgence involved. Easy AND cheesy? Sign us up.
| Serves: | 4 |
| Cooking Time: | 15 - 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 200 g baby leeks, sliced
- 2 T olive oil
- 200 g petit pois, blanched
- Zest of 1 lemon
- 2 x 135 g Woolworths La Rochelle Cheese
- 2 x 250 g Woolworths Fresh Fettuccine Pasta
- Sea salt and freshly ground black pepper, to season
- Parmesan, grated to serve
- Woolworths Chilli Oil, to drizzle
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Boil your pasta in salted boiling water according to package instructions until al dente. Remove a cup or two of pasta water and reserve for later.
- Thinly slice the leeks and fry in olive oil for a minute or until vibrant green!
- Add the hot pasta to the pan and add the pasta water.
- Add the La Rochelle cheese, allow the cheese to melt into the pasta. Stir to combine with the pasta water for a cheesy sauce.
- Sprinkle over the lemon zest, season to taste and add the petit pois.
- Remove from the heat and serve immediately with a dollop or two more of La Rochelle cheese on top, and grated Parmesan for good measure.
- Squeeze over fresh lemon juice and drizzle with a little chilli oil if you like. Enjoy while warm!
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