Creamy leek pasta

In a pan, heat a drizzle of oil and add the sliced leek; season with salt and pepper.

Add a splash of hot water and slowly stew the leek until it becomes soft.

Pour the pasta directly into the pan with the leek and cook it, stirring as if for a risotto, adding hot water when needed until fully cooked.

At the end of cooking, remove from the heat and add the crumbled feta and another drizzle of oil; stir until everything becomes creamy.

Plate and finish with a grind of black pepper before serving.