Grow Your Own Magazine

1 large knob of butter
1 large leek
1 large courgette
4 rashers of streaky bacon
500ml double cream
grated white cheddar cheese (2 handfuls or to taste)
parmasan cheese
200g pasta (any type)

Cook the pasta according to directions on packet.

Put the butter in a pan on a low heat and add the sliced courgette and leek.
Slowly cook to soften and not to brown to much.
Chop up the bacon into small pieces then add to the pan
When bacon looks crisp add the cream and cheddar cheese to the pan and then stir.
Let cook for about 10 mins on a low heat untill cheese has melted.
Season to taste.
Drain the pasta and return to the pan then add the mixture to the pasta and stir in.
Tranfer to a plate and grate over the parmasan.

lovely

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