Leek Linguine

Leek Linguine

400g linguine

2 sprigs of fresh thyme

2 med leeks, quartered and sliced thinly

2 large garlic cloves, crushed

150g frozen peas

50g grated Parmesan cheese

150ml single cream

2 tbsp. flat leafed parsley chopped

Bring a large pan of water to the boil. Cook the linguine and thyme for 5 minutes, before adding the leeks and garlic. Simmer for a further 5 minutes then add the peas. Cook for a further 2 minutes, or until al dente. Remove from the heat, drain and return to the pan. Discard the thyme sprigs. Stir through the parmesan and cream. Serve in bowls and scatter over the parsley and add a little fresh ground black pepper. Serve with buttered fresh French sticks.

 

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