Creamy Bacon, Leek And Pea Wholewheat Tortiglioni

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of olive oil over a medium-high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Meanwhile, peel and finely chop (or grate) your garlic

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Dissolve your chicken stock mix and soft cheese in 250ml [325ml] [425ml] boiled water – this is your creamy chicken stock

Reboil a full kettle

Once the bacon is golden, add the sliced leek to the pan and cook for 3-4 min or until beginning to soften

Add your wholewheat tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook the wholewheat tortiglioni for 10-12 min or until cooked with a slight bite

Once done, drain the wholewheat tortiglioni, reserving a cup of the starchy pasta water

Once the leek has softened, add the chopped garlic and 2 tsp [3 tsp] [4 tsp] flour and cook for 1 min or until fragrant

Once fragrant, add the creamy chicken stock to the pan with a generous grind of black pepper and cook for 5-6 min or until the sauce has thickened

While the sauce thickens, grate your lighter cheese

Once the sauce has thickened, add the cooked wholewheat tortiglioni and your blanched peas to the pan and stir it all together until everything is coated in the sauce – this is your creamy bacon, leek and pea wholewheat tortiglioni

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!