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Ok don't laugh... these tiny leaves are my leeks!
Leeks should be harvested in autumn, so I hope that they will grow.

Meanwhile, with stor bought leeks, I create recipes for the future.

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Leek and peas pasta

Ingredients
200g fettuccine pasta
1 leek
100g fresh peas
50g salt pork cheek or bacon
1 clove garlic
200ml single cream
white pepper

Directions
Cut the leek into thin slices and mince the garlic. Fry them in oil until tender, then add the bacon cut into small cubes and the peas. Cook over low heat.
Meanwhile cook the fettuccine in boiling salted water, until al dente.
Add the single cream to the peas, cook two minutes stirring, then add the well drained fettuccine.
Serve with white pepper.

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I am entering this in Presto Pasta Nights, an event created by Ruth of Once Upon A Feast and hosted this week by Patsy of Family Friends & Food.

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