Creamy Leek and Broad Bean Pasta

What you’ll need

• 200 g penne pasta
• 2 large leeks, cleaned and thinly sliced
• 1.5 cups broad beans, podded and blanched
• 2 tbsp olive oil
• 0.5 cup crème fraîche
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice

Make it

1. 1Bring a large pot of salted water to a boil and cook 200g penne according to package instructions until al dente.
2. 2While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat and add the sliced leeks.
3. 3Sauté the leeks for 6-8 minutes until softened and translucent, then stir in 1.5 cups broad beans.
4. 4Reduce heat to low, stir in 0.5 cup crème fraîche, 1 tsp salt, and 0.5 tsp black pepper until a smooth sauce forms.
5. 5Drain the pasta, reserving 2 tbsp of pasta water, and toss the pasta and water into the skillet with the sauce.
6. 6Stir in 1 tbsp lemon juice and serve immediately.