Ingredients
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8 ounces pasta, cooked in boiling water and drained.
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1 tablespoon olive oil
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1 clove garlic, crushed & chopped
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2 ounces chopped pancetta or 2 ounces bacon
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7 -8 Brussels sprouts, sliced thinly
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3 -5 mushrooms, sliced
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1/2 cup white wine
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1/2 cup single cream
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2 ounces freshly grated parmesan cheese, cheese.
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salt & freshly ground black pepper
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2 ounces pine nuts (or try chopped walnuts for a very different flavour)
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1 -2 leek, cut into ribbons
Instructions
- in a wok or large pan, heat the oil and stir-fry the garlic for a moment.
- Add the pancetta followed by the leeks and sprouts.
- Continue to fry for 2 or 3 minutes and then add the wine.
- Bring to the boil and let reduce for a minute or two.
- Add the pasta, cream and parmesan, sprinkle on the pine kernals and then stir to amalgamate and reheat through.
- Season to taste.
- Serve immediately with lots of french bread or ciabatta to soak up the sauce.