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Peak District Farming > real food & drink > festive food > st david's day special spaghetti

st david's day special spaghetti

Visit, Stay & Save Peak District & Derbyshire

We're in the peak district but it's great to celebrate different cultures and regional food on special days.  It's not often you have a fusion of welsh & italian unless its on a rugby field, but we've found a way.

There seem to be more to leeks than a humble second ingredient in a potato soup. 

This recipe comes from a great site with a vast range of leek recipes www.british-leeks.co.uk/press/british-leek-recipes.html.  Because they represent british leek growers, they've devised recipes that are suitable for special occasions that are tasty and innovative. 

This recipe should suit all the family with the different colours and textures and takes about 15 minutes to cook.  If you want to add a touch of the peak district to your dish, source local bacon & crumble some hartington stilton on the top instead of grated parmesan.

You'll need:
400g spaghetti
40g butter
150g bacon lardons (or small cubes of chopped streaky bacon)
200g leeks finely chopped (use non-green part of the leek)
400g creme fraiche
100g cooked peas
juice & zest 1 lemon
salt and cracked black pepper
small bunch of flat leaf parsley
For presentation:
50g parmesan cheese for grating
alternatively, crumble some hartington stilton to taste







  

1.  cook the spaghetti according to the packet

2.  fry bacon over a low heat to release the fat then turn up the heat and brown the bacon (should take 5 mins)

3.  add the leeks to the pan and cook for 5 mins

4.  add creme fraiche & peas (precooked) when the sauce bubbles take off the heat

5.  add the lemon juice and zest, season and add chopped parsley to sauce

6.  by this time the pasta should be cooked so drain and then toss into the sauce

7.  serve in bowls with sprinkling of parmesan or crumbled hartington cheese on the top
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