This creamy pasta is an ideal midweek dinner for all the family.
- 500g leeks
- 250g linguine
- 250ml cream
- 125ml beef stock
- 200g cooked ham
- Salt and pepper
Finely slice the leeks by slicing them lengthways and then finely widthways.
Finely chop the ham.
Put a pot of water onto boil and then cook the pasta according to packet instructions.
Meanwhile, boil the leeks in the stock for five minutes. Add the cream to this and then reduce to a simmer and cook for a further ten minutes.
Add the ham and season well with salt and pepper.
Drain the pasta and then toss it with the sauce to serve.