How To Cook Ripon Cathedral Bacon & Leek Pasta

  • Cook time
  • Difficulty easy
  • Serves 2
cooked ripon cathedral bacon & leek pasta

Ingredients

  • 150g Cassarecce pasta (or any shape you prefer) cooked in boiling salted water until tender
  • knob unsalted butter
  • 4 rashers Ripon cathedral bacon finely shredded
  • 100ml double cream
  • 1 Tbls. Grain mustard
  • ½ leek finely diced
  • Handful petit pois (fresh or frozen)
  • juice ½ lemon
  • Salt and pepper to taste
  • Snipped chives
  • Parmesan to serve
  1. Make a simple sauce, start by gently frying the bacon in some butter then remove from the pan and keep to one side.
  2. Add the leeks to the pan and cook over low heat until soft, add the cream and mustard and simmer gently for a minute then season with salt, pepper and lemon juice to taste.
  3. Add the cooked pasta, bacon and peas to the sauce and heat through thoroughly.

cooked ripon cathedral bacon & leek pasta

TO SERVE

Serve straight away topped with freshly grated Parmesan and snipped chives.