Leek & béarnaise linguine

Name: Leek & béarnaise linguine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp olive oil; 20 g dried white breadcrumbs; 150 g linguine; 2 leeks, sliced into thin lengths; 180 g pot béarnaise sauce; 15 g pecorino, grated, plus extra to serve

Break that béarnaise out of steak jail – it’s just as happy as a creamy pasta sauce. This speedy leek number turns a handful of ingredients into a rich, comforting dinner that's guaranteed to warm the cockles, while keeping washing up to a minimum (a true win-win). Take it up a notch with a scattering of fresh herbs – tarragon, chives or parsley all work well. Tuck into more of our quick and easy pasta recipes.

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Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
20g dried white breadcrumbs
150g linguine
2 leeks, sliced into thin lengths
180g pot béarnaise sauce
15g pecorino, grated, plus extra to serve

Bring a large pan of salted water to the boil. Meanwhile, in a large nonstick frying pan, heat 1 tbsp oil over a medium-high heat. Add the breadcrumbs and fry for 5-6 minutes until golden. Set aside and wipe the pan clean. When the salted water is boiling, cook the linguine for 11 minutes. Reserve a mugful of cooking water, then drain
While the pasta is cooking, return the frying pan to a medium heat and add the remaining oil. Add the leeks with a pinch of salt and fry, stirring frequently, for 10 minutes until they are soft and golden in places.
Reduce the heat to low and add the pasta to the leeks along with a splash of cooking water. Add the béarnaise sauce, pecorino and plenty of freshly ground black pepper, stirring and adding more water to loosen, until the leeks and pasta are tangled together and coated in the thick sauce. Divide between bowls and top with the breadcrumbs, a twist of black pepper and extra pecorino.

Typical values per serving when made using specific products in recipe