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| Ingredients: | |||||
| 6 oz | Pasta shells | ||||
| 1 Tbsp | Olive oil | ||||
| 2 slices | Bacon, chopped | ||||
| 2 | Leeks, sliced thin | ||||
| 1.50 C | Mushrooms, sliced | ||||
| Salt and pepper | |||||
| 2 Tbsp | Creme fraiche | ||||
| 1 handful | Fresh leaf parsley, chopped | ||||
| Parmesan, grated | |||||
| Directions: | |||||
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Put the pasta in to cook according to directions.
Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the bacon & cook for about 2 - 3 minutes. Add the leeks & mushrooms and season with salt & pepper. Cook for 6 - 8 minutes, stirring occasionally. Drain the pasta once it is cooked & add to the skillet. Stir in the creme fraiche. D ivide into two bowls. Sprinkle with parsley & parmesan. |
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