Farfalle Verde - cooking recipe

Ingredients

9 oz farfalle pasta
3 oz bacon, slices halved
1 tbsp oil
1 None small onion, peeled and finely chopped
1 None leek, sliced
1 1/2 tbsp all purpose flour
1 cup heavy cream
1 cube vegetable bouillon
7 oz frozen peas, thawed
2 oz fresh flat-leaf parsley, little reserved for garnish, remainder finely chopped
2 oz Parmesan, grated

Preparation

Cook the pasta in boiling salted water according to package instructions. Drain and set aside. Heat a frying pan and fry the bacon until crispy. Remove from the pan and drain on paper towels.
Heat the oil in the bacon fat and saute the onion and leek until softened. Sprinkle with the flour and cook for 2 mins. Gradually pour in the cream and 1 1/4 cup of water, stirring. Stir in the stock cube and simmer for 3 mins. Add the peas and simmer for 5 mins.
Add the bacon and parsley and season with salt and black pepper. Add the pasta, toss well and warm through. Serve sprinkled with the Parmesan and garnished with the reserved parsley.