INGREDIENTS
2 medium leeks
8 ounces (227 g) whole-grain pasta
1 tablespoon (15 mL) extra-virgin olive oil
5 radishes, sliced in half
½ cup (125 mL) cooked chickpeas, drained and rinsed
1 garlic clove, minced
3 cups (750 mL) baby kale or amaranth
Juice and zest of ½ lemon
1 recipe mint pesto
½ cup (125 mL) basil, finely chopped
¼ teaspoon (1 mL) red pepper flakes
Sea salt and freshly ground black pepper
DIRECTIONS
Slice the white and light green parts of the leek into rings. Using a strainer, rinse the leeks thoroughly.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta, reserving ½ cup (125 mL) of the pasta water.
In a medium skillet, heat the olive oil over medium heat. Add the leeks and a pinch of salt and pepper and stir. Cook for 3 minutes or until the leeks start to soften. Add the radishes, cut side down, along with the chickpeas, and let them cook for 2 minutes. Turn and cook for 2 more minutes.
Stir in the garlic, greens, and lemon juice. Once the greens are lightly wilted, stir in the pasta and ½ cup (125 mL) of the pesto. Stir in the reserved pasta water, a few tablespoons at a time, as needed to loosen the pasta. Taste and season with salt and black pepper.
Remove from the heat and transfer to a platter or bowl. Top with the basil, lemon zest, and red pepper flakes.
SERVES: 4
VEGAN
GLUTEN-FREE: Use brown rice pasta.