{"id":5806,"date":"2019-05-06T00:09:41","date_gmt":"2019-05-05T23:09:41","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=5806"},"modified":"2019-05-06T00:09:41","modified_gmt":"2019-05-05T23:09:41","slug":"leek-linguine","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=5806","title":{"rendered":"Leek Linguine"},"content":{"rendered":"

Leek Linguine <\/span><\/b><\/p>\n

400g linguine <\/span><\/p>\n

2 sprigs of fresh thyme <\/span><\/p>\n

2 med leeks, quartered and sliced thinly <\/span><\/p>\n

2 large garlic cloves, crushed <\/span><\/p>\n

150g frozen peas <\/span><\/p>\n

50g grated Parmesan cheese <\/span><\/p>\n

150ml single cream <\/span><\/p>\n

2 tbsp. flat leafed parsley chopped <\/span><\/p>\n

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.<\/span><\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1vE","jetpack-related-posts":[{"id":7722,"url":"http:\/\/wenvoe.org.uk\/?p=7722","url_meta":{"origin":5806,"position":0},"title":"Tomato and Pesto Spaghetti","author":"Alan Williams","date":"6th June 2020","format":false,"excerpt":"MR GREEDY\u2019S KITCHEN - JUNE Tomato and Pesto Spaghetti 1tbsp. garlic olive oil 330g pack cherry tomatoes, halved 4 large garlic cloves, finely chopped 1\/2 tsp. crushed chillies, plus extra to serve (optional) 1 lemon, zested and juiced 350g dried linguine 3\/4 x 190g spinach and ricotta pesto (or green\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5614,"url":"http:\/\/wenvoe.org.uk\/?p=5614","url_meta":{"origin":5806,"position":1},"title":"Mushroom, Leek and Stilton Tart","author":"Alan Williams","date":"3rd March 2019","format":false,"excerpt":"Mushroom, Leek and Stilton Tart 1 sheet frozen ready rolled puff pastry, defrosted 2 tbsp. whole grain mustard 1 leek [good size] thinly sliced 200g chestnut mushrooms, sliced 1 tbsp. olive oil 2 heaped tbsp. chopped flat leaf parsley 1 tbsp. milk 100g Stilton, broken into small pieces Heat oven\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3211,"url":"http:\/\/wenvoe.org.uk\/?p=3211","url_meta":{"origin":5806,"position":2},"title":"Leek, Ricotta & Gruyere Tart","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. 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