Ingredients
75g/3oz butter
200g/7oz leeks, trimmed and finely sliced
450g/1lb courgettes, trimmed and very finely sliced
50g/2oz walnut halves, roughly chopped
2 tbsp chopped parsley
2 tbsp chopped fresh coriander
salt
freshly ground black pepper
2-3 tbsp milk
375g/13oz dried sedani - pasta
75g/3oz freshly grated pecorino cheese
Method
1. Heat the butter and gently fry the leeks until golden. Add the courgettes and cook gently until very soft. Add the walnuts, parsley, coriander, and salt and pepper to taste. Stir in enough milk to moisten the consistency.
2. Cook the pasta for 8-9 minutes or until al dente, and drain. Mix with the sauce. Serve sprinkled with pecorino cheese.
