Triple Green Pasta Primavera

Boil a kettle

Slice the leek[s] finely, discarding the root end[s]

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a knob of butter and 1 tbsp [2 tbsp] olive oil

Once the butter has melted, reduce the heat to medium-low and add the leek and dried dill with a pinch of salt

Cook for 2-3 min or until slightly browned

Meanwhile, add the linguine to a large pot of boiling water over a high heat with a big pinch of salt

Cook for 7-8 min or until partially cooked (the linguine will finish cooking later on)

Meanwhile, peel and finely chop (or grate) the garlic

Add the garlic to the leek and cook for 1 min, then remove the pan from the heat

Top and tail the runner beans and cut into bite-size pieces

Chop the chives finely 

Grate the cheese

Add the runner beans to the linguine and cook for a further 1 min or until the beans are just cooked but retaining colour and a slight crunch

Reserve a ladle of starchy pasta water, then drain the pasta and beans

Meanwhile, return the leek pan to a medium heat

Add the spinach and half the chives to the leek and cook for 2-3 min or until the spinach has wilted slightly, mixing through to combine

Remove the pan from the heat, add the drained linguine, clotted cream and half the cheese