Sauteed peas, bacon & leek
No matter if you are planning an elaborate menu or simply planning forward for tomorrow Sauteed peas, bacon & leek. This recipe stems in many years of participating in at kitchen. I find that including a couple ingredients to a recipe adds thickness into what is ordinarily dull. You might well be on the lookout for lighter foods to create along with your leftovers. Good and gentle Sauteed peas, bacon & leek ideal for post-vacation. The components within this recipe receive your tongue thumping, also are very waist-friendly when you need a'bite' after a busy trip. Utilizing several elements as options, this soup has been filled with a fall and hot flavor which produces it tasty. The perfect Sauteed peas, bacon & leek to heat you up on cool winter days. Excellent for applying leftover. Serving-size are a important factor of your daily diet plan. You need to compare the exact amount of the food you commonly eat into the serving size listed on the label. Eating big portions or portions can cause fat gain.
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How to make Sauteed peas, bacon & leek
Yield = 4Prep time: 0:10
Cook time: 0:05
Total time: 0:15
Ingredients
- 4 bacon rashers, rind and excess fat trimmed, cut into 2cm pieces
- 1 leek, pale section only, washed, thinly sliced
- 300g (2 cups) frozen baby peas
- Salt & freshly ground black pepper
Method
- Step 1 Heat a large non-stick frying pan over medium heat. Add the bacon and leek and cook, stirring, for 5 minutes or until leek softens. Add the peas and cook, stirring, for 3 minutes or until tender and heated through. Remove from heat. Taste and season with salt and pepper. Transfer to a serving bowl and serve immediately.
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