* 8 baby leeks, sliced
* 400g chestnut mushrooms, sliced
* 142ml pot of cream
* 1 / 2 bunch chives, finely chopped
* Small bunch parsley, finely chopped
Check you have
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 3 garlic cloves, finely chopped
* 200ml white wine
* Good grating of fresh nutmeg
* 250g frozen petits pois
* 50g parmesan, grated
* 300g dried pappardelle
1st Heat heat the olive oil in a large, deep frying pan. Add cover the onion, leek and garlic and cook for 5 minutes until it is soft.
2nd Remove the lid, turn the heat, add the mushrooms and add five minutes until golden brown. Pour in the white wine, nutmeg and simmer 5 minutes. Add the petits pois and cream, bring to a simmer for about 3 minutes, then thoroughly with the herbs and Parmesan.
3rd In the meantime, cook the noodles as directed on the package, drain and return to the pan. Pour in the sauce, throw together, season and serve.
Nutritional information per portion
* Calories 664(kcal)
* Fat 31.0g
* Saturates 16.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.