Bacon, pea & leek pasta

• Smoked bacon lardons200g
• Leeks250g
• Frozen garden peas200g
• Half-fat creme fraiche150g
• Penne / fusilli400g
• Mature cheddar40g

Plus salt and pepper. About £3.29 for the amounts used.

Method

1. 1

   Cook 400g pasta following the pack. Add 200g frozen peas for the last 3 minutes, then drain, keeping a mug of the pasta water.

2. 2

   Meanwhile, fry 200g bacon lardons for 5 minutes until golden. Add 250g sliced leeks and cook for 6 minutes until soft.

3. 3

   Stir in 150g creme fraiche and the pasta and peas, adding a splash of the pasta water to loosen.

4. 4

   Season and serve topped with 40g grated cheddar.