PENNE WITH LEEKS, SPINACH AND PIMIENTOS

Ingredients:
Large leeks - 3 (trimmed)
Fresh spinach -340 gms
Butter - 60 ml
Small onion - 1 (finely chopped)
salt and freshly ground pepper
Large pimiento - 1/2 large (cut into thin strips)
penne - 300 gms
Freshly grated Parmesan cheese

Method:

• Slice leeks thinly, using all the whites and most of the greens. Discard spinach stalks and slice leaves thinly.
• Heat butter in a large pan and gently saute onion for 4-5 minutes.
• Add leeks and spinach, season well, then cook over low heat for 10-15 minutes.
• Add the pimiento so it can cook for the last 5 minutes. Adjust the seasoning to taste.
• Cook penne in boiling salted water until al dente. Drain and transfer to a warm bowl.
• Top with the vegetable sauce and sprinkling of Parmesan.
• Serve with extra Parmesan.