FreeFrom fusilli with chard and leeks
Dairy, egg, gluten, nightshade, nut, soya and wheat free; can be dairy and lactose free
A very simple but delicious pasta dish. I cooked it with my good friend the wonderful Italian cookery writer, Anna del Conte, and it got her seal of approval – so it must be good!
6 tbsp olive oil
Heat 4tbps of the oil in a large flat pan and add the leeks. Stir around and sweat very gently, without burning, for 15–20 minutes or until they are quite soft.