Courgette and Walnut sauce

• 75g butter


• 200g leeks, trimmed and very finely sliced


• 450g courgettes, trimmed and very finely sliced


• 50g walnut halves, roughly chopped


• 2tbsps chopped parsley


• 2tbsps chopped coriander


• 2-3 tbsps milk

1. Heat the butter and gently fry the leeks until golden.


2. Add the courgettes and cook gently until very soft.


3. Add everything else, using enough milk to give a moist rather than wet consistency.


4. Mix with pasta and serve with grated pecorino (ideally) or parmesan.