Serves 4 Prep 15 minutes Cook 15 minutes Cost £4.50 (for four) Ingredients 400g dried spaghetti 40g butter 150g bacon lardons 200g leeks finely chopped 400ml crème fraise 100g cooked peas Juice and zest of one lemon Salt and cracked black pepper Small bunch of chopped flat leaf parsley 50g Parmesan for grating
Method 1. Bring a medium pan of salted water to the boil, add the spaghetti and cook accordingly to the packet instructions 2. In the meantime, fry the bacon in a medium sized pan over a low heat until the fat releases from the bacon. Turn up the heat so that the bacon starts to colour, about 5 minutes. Then add the leeks and cook for a further 5 minutes 3. Add the crème fraise and cook until it starts to bubble and reduce slightly 4. By now your pasta should be cooked. Drain and set aside 5. Add the lemon juice and zest to your sauce 6. Season with salt and pepper and add the chopped parsley 7. Toss the pasta in the sauce, serve in bowls and sprinkle with Parmesan Recipe from www.british-leeks.co.uk