5 rashers Northern Ireland bacon, chopped
3 leeks, sliced
1 can (400g) butter beans
300ml Northern Ireland half–fat crème fraîche
3 tbsp Northern Ireland semi–skimmed milk
75g Northern Ireland reduced–fat cheddar cheese, grated
Pinch nutmeg
250g macaroni or penne
Turn on the oven to 200ºC.
Fry the bacon and leeks.
Add the drained and rinsed butter beans.
While this is cooking, cook the pasta until soft in a large saucepan of boiling salted water.
Place the bacon mixture in the bottom of a lasagne or pie dish.
Drain the pasta and pile on top.
In a measuring jug, mix together the milk, grated cheese, nutmeg and crème fraîche. Pour over the pasta.
Bake for approximately 10 minutes until golden brown. Garnish with parsley before serving.
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