Our dear @be_free_with_anna created yet another recipe for us, this time using our delicious capers !
Ingredients – serves 2
150g Organico spaghetti
2 tbsp olive oil
2 leeks (220g), cut into lengths, then thin strips
1 red chilli, deseeded and finely chopped
1 garlic clove, finely grated
160g frozen peas
1 lemon, zested and juiced, plus wedges to serve
2 tbsp Organico capers
Boil the spaghetti until al dente, adding the asparagus for the last 3 mins.
Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins.
Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed.
Serve with lemon wedges and capers