Clegg Cameron love - in pasta

 Tagliatelle with leek, courgette/ peas and bacon - for 2

 Ingredients

•  150 grams of pasta (3 nests each person)
• I large courgette or 2 small, chopped into rounds and then halved or quartered depending on size
• A handful of frozen peas, de- frozen in boiling water.
• I large leek chopped
•  2 oz of bacon cut up into cubes
• Half a tea cup of chicken or vegetable bouillon
• Half a glass of white wine
• 2 tablespoons of olive oil
• Three tablespoons of cream
• 2 oz parmesan
• Salt and pepper

 Method

• Fry bacon in 1 tablespoon of oil
• Add leeks and courgettes and fry for 5 minutes
• Then add bouillon and wine
• Simmer for another 5 minutes
• Cook pasta in boiling water with salt added for 10 minutes
• Drain pasta and then return to pan with the remaining tablespoon of oil.
• Add cream to the sauce, stir. If it is too dry add a little water
• Serve on top of pasta with lots of grated parmesan