Linguine with goat’s cheese and caramelised leek

SERVES 4

100 gm butter, diced

2 large leeks, white part only, thinly sliced

400 gm linguine

1 tbsp extra-virgin olive oil, plus extra to serve

½ bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped

2 small zucchini, thinly sliced

300 gm soft goat’s cheese

1 Heat half the butter in a large frying pan over medium heat. Add half the leek and cook, stirring occasionally, until golden and crisp (10 minutes). Remove from pan with a slotted spoon and drain on absorbent paper. Reserve butter in pan.

2 Cook pasta in a large saucepan of salted boiling water until almost tender. Drain, reserving 1 cup pasta water.

3 Add olive oil and remaining butter to frying pan and cook remaining leek with chard stems and zucchini until tender and butter is nut brown (5 minutes).

4 Return pasta to saucepan over medium heat. Add cooked vegetables, chard leaves and reserved cooking water and season to taste. Cook, tossing, until chard leaves are just wilted.

5 Divide pasta among bowls, top with goat’s cheese and caramelised leek. Drizzle with extra oil to serve. ➤