- 350g penne pasta
- Sea salt
- Olive oil
- 1 leek, cleaned and thinly sliced
- 6 rashers of smoked streaky bacon, snipped into 2cm chunks
- 2 garlic cloves, finely chopped
- A good pinch of fresh rosemary and/or thyme leaves, finely chopped
- 1 tbsp unsalted butter
- 2 handfuls of freshly grated Parmesan
- 4-6 large handfuls of finely chopped lettuce (just about any kind, apart from iceberg)*
- Freshly ground pepper
- 1 lemon, juice and zest
Prep: 5 mins | Cook: 15 mins
*Lettuces from your box that will work the best are the big green ones: cos, oak leaf, butter leaf, red salanova. Delicate greens like mixed leaves, lamb's lettuce, watercress and rocket also work well in this dish.
1. Boil the pasta in a pot of salted boiling water, with a splash of oil, according to the pack instructions.
2. Warm a large frying pan and add a splash of olive oil. Add the leek and bacon and sizzle till both are starting to pick up some colour.
3. Add the garlic and rosemary. Cook for a min or so.
4. Once the pasta is done, scoop out ½ mug of the cooking water (mind your fingers, or use a ladle). Drain the rest.
5. Toss the pasta, butter and a handful of Parmesan into the pan with the bacon and leeks. Mix, add a splash of the reserved cooking water to loosen everything up and make the butter and cheese a bit saucy.
6. Fold in the lettuce. Season with plenty of black pepper. Add little lemon zest and juice to brighten the flavours. Fold in the remaining Parmesan. Taste and adjust the seasoning if needed then serve.