A beautiful bright and cold Sunday, cycled to Hampstead, admired the sun light which was warming my face. When I got back home I was ready for lunch so, here is another very quick winter meal…cooking is so quick!
Ingredients (1-2 person):
1 Leek, olive oil, fresh spelt and buckwheat pasta, 2 tsp light tahini, drops of ume vinegar, 1 tsp white miso (both can be replaced with sea salt), fresh herbs of your choice (here chervil and claytonia), pasta cooking water or stock. Optional: ground pepper, egg etc.
Sauté a leek (thick slices) in olive oil with a pinch of salt. In the meantime, boil some water to cook the pasta, they only need 2mns boiling because they are fresh. When the leeks are soft add a generous spoon of light tahini and a little pasta cooking water or stock, dilute, season with ume vinegar and/or white miso or just some sea salt. Add some fresh herbs, I had chervil and claytonia, also from the market, mix well and add the cooked pasta. Add some ground pepper if you wish. Serve in a bowl and if you need someting more hearty a poached egg works wonderfully well, adding more richness and colour. I used fresh buckwheat and spelt pasta bought from our favourite Stoke Newington Farmers market, it is very delicate, a real treat.
