Leek & Boursin bucatini

Bring a large pan of salted water to the boil, then cook the pasta according to pack instructions. Meanwhile, heat a large frying pan over a medium heat and toast the walnuts for 2-3 minutes until fragrant. Set aside on a plate to cool, then roughly chop. Add the oil to the same frying pan and reduce the heat to low-medium. Add the leeks, a pinch of salt and some freshly ground black pepper, then cook for 5-7 minutes until soft. Reduce the heat to low, then stir in the Boursin, Parmigiano Reggiano and lemon juice until the cheese is melted.

Scoop out and reserve a mug of the pasta water, then drain the pasta and add to the leeks. Toss well, adding 3-4 tbsp pasta water until coated. Divide between 2 shallow bowls. Scatter over the chopped walnuts, lemon zest and some extra black pepper to serve.