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Servings Per Recipe: 4
Amount Per Serving
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Heat half the butter in a large frying pan and fry the leeks for 5 minutes until softened.
In another frying pan, fry the lardons for around 10 minutes until cooked.
When they are both ready, tip into a large bowl.
In the same frying pan that you used for the leeks, add the remaining butter and then fry the garlic and mushrooms for around 7 minutes.
Once they are ready add to the bowl of leeks and lardons and then stir in the mascarpone, the chives and the cheese.
Meanwhile cook the pasta in salted boiling water according to the packet's instructions. Mine took around four minutes.
Drain the pasta and toss with the mushroom, leek and lardon mix.
Serve with a sprinkling of Parmesan and enjoy.
Every time I have leeks I am reminded of how much I love them and once again they didn't disappoint. This is very warming and wintery - perfect for this time of year - a great quick midweek supper, if you like mushrooms that is!
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