250g of pasta cooked as per packet instructions (save 2 cups of pasta water)
25g butter
1 tbsp olive oil
1/3 of a leek, finely chopped
10 to 12 cherry tomatoes, halved
1 tsp garlic, minced
1/2 glass white wine
1 cup saved pasta water
1 handful baby spinach leaves
1/2 cup pine nuts, lightly toasted
100ml fresh cream
METHOD
Cook the pasta and save 2 cups of the pasta water. Cool the pasta under the cold tap to prevent overcooking.
In a large pan or wok, melt the butter with the olive oil, them fry the leeks and tomatoes until soft. Add in the garlic a fry for 1 more minute.
Add in the wine and simmer to reduce, then add in the pasta water and continue to simmer to reduce the sauce.
Add in the pine nuts, spinach and cream and stir to combine, bringing back to a simmer. Add in the pasta and stir to combine.
Add salt and pepper to taste.
Serves 3 to 4
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