1.Heat half the butter in a large frying pan over medium heat. Add half the leek and cook, stirring occasionally, until golden and crisp (10 minutes). Remove from pan with a slotted spoon and drain on absorbent paper. Reserve butter in pan.
2.Cook pasta in a large saucepan of salted boiling water until almost tender. Drain, reserving 1 cup pasta water.
3.Add olive oil and remaining butter to frying pan and cook remaining leek with chard stems and zucchini until tender and butter is nut brown (5 minutes).
4.Return pasta to saucepan over medium heat. Add cooked vegetables, chard leaves and reserved cooking water and season to taste. Cook, tossing, until chard leaves are just wilted.
5.Divide pasta among bowls, top with goat’s cheese and caramelised leek. Drizzle with extra oil to serve.
John Paul Urizar
