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Bacon and Leek Linguine

Bacon and Leek Linguine

with creamy mushrooms and pesto

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Did you know that linguine means "little tongues" in Italian? A fitting name seeing as this family-friendly recipe is designed to delight the tastebuds of those both young and old.

Tags:Quick•Family Friendly
Allergens:Milk•Wheat
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

100 g

Bacon Lardons

½ piece

Leek

1 piece

Garlic

62.5 g

Creme Fraiche

(ContainsMilk)

250 g

Mushrooms

180 g

Dried Linguine

(ContainsWheatMay be presentMustard, Soya)

1 sachet

Green Pesto

(ContainsMilk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2989 kJ
Energy (kcal)714 kcal
Fat32.44 g
of which saturates11.02 g
Carbohydrate79.2 g
of which sugars8.69 g
Dietary Fiber0 g
Protein26.66 g
Cholesterol0 mg
Salt2.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of salted water for the linguine.
  • When the water is boiling, add the linguine then bring back to the boil. Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Meanwhile, remove the root and the dark green leafy part from the leek. Cut the remaining piece in half widthways.
  • Take one half (double for 4p) and halve lengthways then thinly slice.
  • Clean and slice the mushrooms.
  • Peel and grate the garlic (or use a garlic press).
3
  • Heat a drizzle of oil in a pan over medium-high heat.
  • Add the bacon, sliced leek, mushrooms and garlic and fry for 6-8 mins. IMPORTANT: Cook lardons thoroughly.
  • Add the pasta, half the creme fraiche (double for 4p) and half the pesto.
  • Stir well and cook for 1-2 mins. Season to taste with salt and pepper.
4
  • Divide the pasta between bowls.
  • Spoon the remaining pesto on top.