Sour cream and arugula salad linguines
15
10
4
No
Ingredients
- 454 g (1 pound) of linguines
- A bit of olive oil
- 8 bacon slices cut into chunks
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of sour cream
- Ground pepper up to taste
- 500 ml (2 cups) of arugula salad
Preparation
Side-by-side mode
- In a large casserole filled with slated boiling water, cook pastas following the instruction on the package.
- Meanwhile, in a pan, heat oil at medium high heat and brown bacons. Remove bacons from heat and set on paper towels.
- Remove a bit of grease from the pan and reduce at medium heat. Add leeks and sweat 3 minutes. Set back bacons and pour sour cream. Remove from heat, pepper and mix.
- Drain pastas and set aside 60 ml (1/4 cup) of cooking water. Add linguines to the pan and mix well. Rectify consistency by addind cooking water if needed. Add arugula salad and mix carefully, serve.
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