• Boil a large pot of salted water for the linguine.
• When the water is boiling, add the linguine then bring back to the boil. Cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, remove the root and the dark green leafy part from the leek. Cut the remaining piece in half widthways.
• Take one half (double for 4p) and halve lengthways then thinly slice.
• Clean and slice the mushrooms.
• Peel and grate the garlic (or use a garlic press).

• Heat a drizzle of oil in a pan over medium-high heat.
• Add the bacon, sliced leek, mushrooms and garlic and fry for 6-8 mins. IMPORTANT: Cook lardons thoroughly.
• Add the pasta, half the creme fraiche (double for 4p) and half the pesto.
• Stir well and cook for 1-2 mins. Season to taste with salt and pepper.

• Divide the pasta between bowls.
• Spoon the remaining pesto on top.