Leek, Pea and Garlic Linguine

This is the perfect dish if you’re looking for a cheap dinner option for the week, costing roughly $10 for four servings. It’s super quick and easy to make and is packed with prebiotic foods including leek, garlic, peas and beans.

Serves 4

Ingredients

250g dry weight linguine

1 x 400g can cannellini beans

1/2 bunch kale or 120g spinach

1/2 leek, finely sliced

1 cup frozen green peas

2-3 garlic cloves, minced

250mL vegetable stock

2 tbsp extra virgin olive oil

Squeezed juice from 1/2 lemon

Salt and pepper to taste

Method

1. Cook pasta to packet instructions. Drain, rinse with cold water (to prevent the pasta sticking) and set aside.

2. Set up a large fry pan on medium heat. Add in the 2 tbsp extra virgin olive oil, sliced leek and garlic and sautee for 5 minutes or until leek is softened.

3. Add in the kale and cannellini beans and cook until the kale has wilted slightly. 

4. Pour in the vegetable stock and add the pasta.

5. Reduce heat to low. Add the lemon juice, salt and pepper and leave to sit for 5 minutes before serving.