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Whole Grain Spaghetti with Leeks and Peas

Creamy, tangy goat cheese brings all the flavors of spring together in this simple pasta dinner.

Serves 4
544 calories per serving


> 12 oz whole grain spaghetti
> 8 oz fresh shelled peas or 2 cups frozen peas, thawed
> 1 medium leek
> 1/4 cup olive oil
> 4 oz soft goat cheese
> 1/4 cup chopped walnuts
> 1/4 cup fresh basil leaves


Cook the spaghetti according to package directions. Two minutes before pasta is al dente, add the peas to boiling water. Reserve ½ cup cooking water before draining.
Meanwhile, trim, halve, and thinly slice the leek. Thoroughly rinse to get rid of any grit.
In a 12-inch skillet, heat the oil on medium-high. Add leek and season with salt and pepper. Cook 8 min., until golden, stirring often.
Drain the spaghetti and peas and toss with leek and reserved cooking water. Season with salt and pepper to taste. Divide pasta among 4 bowls. Crumble the goat cheese on top. Garnish with the walnuts and basil.

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