Creamy mustard pappardelle with leek and green beans

This is a bit of a cheat, because I didn't actually make this - my mum did - but we put together our ideas to whip this up as a quick but delicious dinner. As I've mentioned before, I love adding green vegetables like green beans to pasta because it's a yummy way to incorporate the nutrients. Having said that, this meal is not particularly healthy since it has double cream in it... I like how the creamy mustard sauce just coats the pasta rather than being an actual sauce, which shows how not much cream is actually used - it would be too rich with lots of sauce. This is a really delicious meal, and will impress even though it only takes about 15 minutes to make!

Serves 2
- 200g pappardelle pasta
- knob of butter/margarine
- 1/2 leek, chopped
- handful of fine green beans, cut in half
- 100ml double cream
- 2-3 tsp wholegrain mustard
- handful of parmesan, finely grated

1. Cook the pasta in boiling, salted water according to packet instructions (about 10-15 minutes)
2. Melt the butter in a pan, and cook the leeks.
3. Add the green beans to the pan with the pasta in when there is about 5 minutes of cooking time left.
4. Drain the pasta and green beans and add to the pan with the leeks, stirring.
5. Pour in the double cream and the mustard and mix together until combined and the pasta is coated in a sauce.
6. Serve with fresh parmesan on top!

Enjoy :)