Sedani with Courgettes and Walnuts

Ingredients:

• 75g/3oz butter
• 200g/7oz leeks, trimmed and finely sliced
• 450g/1lb courgettes, trimmed and very finely sliced
• 50g/2oz walnut halves, roughly chopped
• 2 tbsp chopped parsley
• 2 tbsp chopped fresh coriander
• salt
• freshly ground black pepper
• 2-3 tbsp milk
• 375g/13oz dried sedani - pasta
• 75g/3oz freshly grated pecorino cheese

Heat the butter and gently fry the leeks until golden. Add the courgettes and cook gently until very soft. Add the walnuts, parsley, coriander, and salt and pepper to taste. Stir in enough milk to moisten the consistency.
Cook the pasta for 8-9 minutes or until al dente, and drain. Mix with the sauce. Serve sprinkled with pecorino cheese.

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