Creamy Pork & Leek Orecchiette

• Meanwhile, half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook orecchiette over high heat, until ‘al dente’, 11 minutes. Reserve some pasta water (see ingredients). Drain orecchiette, then return to the pan.
• Meanwhile, slice courgette into half-moons. Roughly chop onion.

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add sliced leek, courgette and onion and cook until tender, 4-5 minutes. 
• Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes.
• Add orecchiette and reserved pasta water. Stir to combine and simmer until the sauce has slightly reduced, 1 minute. 
• Add baby spinach leaves and stir until wilted. Season to taste.