Ingredients:

• Explore Cuisine Edamame & Mung fettuccine
• 4 leeks
• 0.3g of saffron
• 2 tbsp of olive oil
• Salt & pepper to taste

Instructions: 

1. Remove the two ends of the leeks, remove the green part and the two outer layers. Cut them into rounds and wash them. Stew them in a saucepan with olive oil, two-three tbsp of water and salt with the lid closed. Cook them for about 10 minutes or until they are soft.
2. Blend the leeks until you obtain a cream.
3. Bring a large pot of salted water to boil. When boiling add the pasta and cook according to the package instructions until al dente.
4. Meanwhile, leave the saffron to infuse in a small ramekin with the pasta cooking water for about 5 minutes.
5. Mix the leek cream with the saffron.
6. Drain the pasta, add the leek and saffron cream, mix well. Plate and serve.