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 while stirring like a risotto, adding hot water when necessary until cooked through.
At the end of cooking, remove from 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.
Pan
Stirring spoon
Italy
