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Bring a large pan of salted water to the boil, then cook the pasta according to pack instructions. Meanwhile, heat a large frying pan over a medium heat and toast the walnuts for 2-3 minutes until fragrant. Set aside on a plate to cool, then roughly chop. Add the oil to the same frying pan and reduce the heat to low-medium. Add the leeks, a pinch of salt and some freshly ground black pepper, then cook for 5-7 minutes until soft. Reduce the heat to low, then stir in the Boursin, Parmigiano Reggiano and lemon juice until the cheese is melted.
Scoop out and reserve a mug of the pasta water, then drain the pasta and add to the leeks. Toss well, adding 3-4 tbsp pasta water until coated. Divide between 2 shallow bowls. Scatter over the chopped walnuts, lemon zest and some extra black pepper to serve.
Typical values per serving when made using specific products in recipe
Energy | 3,189kJ/ 762kcals |
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Fat | 38g |
Saturated Fat | 14g |
Carbohydrates | 78g |
Sugars | 6.2g |
Fibre | 8.1g |
Protein | 24g |
Salt | 0.6g |
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