Trofie Pasta and Creamy Leeks with Walnut and Thyme Sauce

method:

• Heat a large dry frying pan on a medium heat and, toast the walnuts for 4-5 mins, tossing occasionally. Cut the lemon in half and squeeze the juice of one half into a small bowl, mix together with 2 tbsp olive oil and some salt and pepper. Cut the other half into wedges. Fill your kettle with water and boil.
• Meanwhile, fill a large bowl with cold water. Trim the ends off the leek, cut in half lengthwise and then into 1cm slices. Place the leeks into the water and set aside. Pick the leaves from the thyme sprigs. Roughly chop the toasted walnuts.
• Pour the trofie pasta into a medium saucepan and cover with the just-boiled water and 1/2 tsp salt. Cook the pasta for 10-12 mins or until cooked through with a slight bite, drain.
• Meanwhile, drain the leeks in a sieve. Heat the butter and 1 tbsp oil in the frying pan you used for the walnuts and place on a medium heat, until foaming. Add the leeks, a pinch of salt and cook for 10 mins on a low- medium heat, stirring occasionally.
• Grate the Parmesan-style cheese and set aside. Strip the leaves from the thyme stalks. Once the leeks are soft, turn down the heat to the lowest setting, stir in the walnuts, the cream, the thyme, half of the Parmesan-style cheese< and the mustard. Add the stock pot with 100ml of hot water and reduce for 2 mins. Add the drained pasta, stir to coat and season if necessary.
• Divide the pasta between plates, serve with the rocket and drizzle over the dressing from step 1. Add the remaining Parmesan-style cheese on top and serve with some of the lemon wedges on the side for some extra zing.