Leek, Miso & Lemon Ditalini

🥘 Ingredients

• butter 1 tbsp
• olive oil 1 tbsp
• leeks 3 count
• garlic 3 cloves
• chilli flakes 2 tsp
• salt pinch tsp
• white miso paste 1 ½ tbsp
• ditalini pasta 250 g
• vegetable stock 600-700 ml
• lemon 1 whole
• salt pinch tsp
• pepper pinch tsp
• lemon 1 whole
• chilli flakes 2 tsp
• parmesan to serve
• chickpeas 1 tin

1. 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. 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. 3

   Stir in the lemon juice.
4. 4

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

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

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