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Serves 4

400g spaghetti
50g pumpkin seeds
2 leeks, finely sliced
300g peas
4tbsp olive oil
2 cloves galric, finely chopped
1 small bunch basil, torn into shreds
grated parmesan

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Save the leftovers for lunch the next day.

Spaghetti with Peas, Pumpkin Seeds and Basil

This is ludicrously fast to make, in fact it can be made in the time it takes to cook the pasta. The toasted pumpkin seeds are delicious and go perfectly with the garlicky, oily peas.


Cook the pasta in plenty of salted boiling water. Toast the pumpkin seeds in a dry pan until golden. Remove and keep to one side. Cook the leeks and garlic slowly in the olive oil for a minute or so. Add the peas and season well, cook gently for a further 10mins. When the pasta is cooked, stir it into the peas with the pumpkin seeds and basil. Sprinkle with parmesan.

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