Collerettes stir-fry with vegetables & greens pesto

Rinse the greens under clear water, drain them, and chop them. In a blender, combine the greens, 50g of grated Comté cheese, 50g of walnuts, lemon juice, a few twists of pepper, and a generous amount of olive oil. Blend until you get a smooth pesto. Tip: don't hesitate to add more oil or lemon juice to achieve the desired consistency.

Peel the carrots and cut them into small cubes. Wash the leeks and slice them thinly. Sauté the carrots in a hot pan with oil until well browned.

Add the leeks and continue cooking, stirring regularly. When the leeks are tender, season with salt and pepper to your taste and turn off the heat.

Cook the pasta according to package instructions. Once cooked, drain them.

Add the pasta to the pan and mix everything together. Serve the sauté, topping each plate with walnut pieces, the remaining grated Comté cheese, and fresh chives. Enjoy!