Spanakopita Pasta

Ingredients

• Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice.
• Crush garlic.
• Finely zest and juice lemons.
• Coarsely chop dill and mint, reserving a couple of sprigs of each to serve.
• Crumble feta.
• Cook pasta in a saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain, reserving 125ml (½ cup) cooking water.
• Add pasta and reserved cooking water to spinach mixture and toss to combine.
• Add remaining lemon juice and ½ the parmesan to pasta and stir to combine. Season to taste and divide between plates.
• Toss salad leaves with your favourite dressing. Sprinkle with remaining parmesan and top with reserved herb sprigs to serve.