Name: Leek, Miso & Lemon Ditalini
Prep time: PT15 minutes
Cook time: PT20 minutes
Yield: 4
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 3 count leeks; 3 cloves garlic; 2 tsp chilli flakes; pinch tsp salt; 1.5 tbsp white miso paste; 250 g ditalini pasta; vegetable stock; 1 whole lemon; pinch tsp salt; pinch tsp pepper; 1 whole lemon; 2 tsp chilli flakes; to serve parmesan; 1 tin chickpeas

👨‍🍳 Instructions

1

Heat butter and olive oil in a large frying pan over a medium heat. Add leeks, garlic (grated), chilli flakes, and a pinch of salt, then cook with the lid on, stirring occasionally for 12 minutes|15%minutes until soft and beginning to take on a little colour.
2

Stir in white miso paste and ditalini pasta, and toast for 1 minutes|2%minutes. Add in vegetable stock and bring to a simmer. Cook with the lid off until the pasta is al dente, adding a little more water if it reduces too quickly.
3

Stir in the lemon juice.
4

Taste and season with salt, pepper, or more lemon.
5

Divide the pasta between bowls and sprinkle over lemon zest and chilli flakes. Finish with parmesan.
6

Stir through chickpeas for a bit of protein and texture as a optional suggestion.

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Leek, Miso & Lemon Ditalini

🥘 Ingredients

🍳 Cookware

👨‍🍳 Instructions

Cooklang source