Bacon, Leek & Peas Tagliatelle
with a creamy tarragon sauce- Cereals containing gluten
- Egg
- Wheat
- Milk
- Barley
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
Ingredients
1 unit(s)
Leek
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Cereals containing gluten, Wheat, Barley)
5 grams
Tarragon
2 sachet(s)
Cracked Black Pepper
100 grams
Irish Bacon Lardons
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
½ sachet(s)
Italian Herbs
120 grams
Peas
8 milliliter(s)
Chilli Oil
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
Meanwhile, pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Peel and grate the garlic (or use a garlic press).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Place a pan over medium-high heat with a drizzle of oil.
Once the oil is hot, fry the bacon lardons and leek until golden, 6-8 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the garlic, half the Italian herbs (per 2P), chilli oil (add less if you don't like the heat) and black pepper and fry for another minute.
Add the creme fraiche, stock, tarragon, 50ml water (per 2P) and peas and simmer for 4-5 mins.
Stir through the drained pasta and mix well.
Add a splash of water if required to loosen the sauce. Season to taste with salt and pepper.
Divide the pasta between plates and scatter over the Italian hard cheese.
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