Pea, bacon and crème fraîche orecchiette

Name: Pea, bacon and crème fraîche orecchiette
Yield: Serves 4
Ingredients: 200g smoked bacon lardons; 400g orecchiette; 500ml chicken or veg stock; ½ an onion; 2 peeled garlic cloves; 200g fresh/frozen peas; 70g grated parmesan; 2 tbsp crème fraîche; Small bunch of torn fresh mint leaves; Lemon wedges

Easy
September 2017

Easy
September 2017

Serves 4
Hands-on time 20 min

Fresh mint is a welcome addition to this creamy bacon and pea pasta dish. Ready in less than 30 minutes – it’s the perfect midweek meal.

Nutrition: per serving

Calories: 646 kcals
Fat: 20.5g (9.2g saturated)
Protein: 30.5g
Carbohydrates: 80.8g (4.6g sugars)
Fibre: 8.1g
Salt: 2g

Nutrition: per serving

Calories: 646 kcals
Fat: 20.5g (9.2g saturated)
Protein: 30.5g
Carbohydrates: 80.8g (4.6g sugars)
Fibre: 8.1g
Salt: 2g

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Ingredients

200g smoked bacon lardons
400g orecchiette
500ml chicken or veg stock
½ an onion
2 peeled garlic cloves
200g fresh/frozen peas
70g grated parmesan
2 tbsp crème fraîche
Small bunch of torn fresh mint leaves
Lemon wedges

200g smoked bacon lardons
400g orecchiette
500ml chicken or veg stock
½ an onion
2 peeled garlic cloves
200g fresh/frozen peas
70g grated parmesan
2 tbsp crème fraîche
Small bunch of torn fresh mint leaves
Lemon wedges

Method

Fry the bacon lardons in a large frying pan over a medium-high heat for 8-10 minutes until crisp, then remove with a slotted spoon and set aside on kitchen paper to drain.
Cook the orecchiette (follow the pack instructions) in the chicken or veg stock topped up with boiling water, along with the onion and garlic. Add the fresh/frozen peas for the last 2 minutes.
Drain the pasta and peas, reserving a cup of cooking liquid. Discard the onion and garlic and put the pasta back in the pan. Toss the pasta with a little of the reserved cooking liquid, parmesan, crème fraîche and a the mint leaves. Season and stir in the bacon. Serve with lemon wedges.

Method

Fry the bacon lardons in a large frying pan over a medium-high heat for 8-10 minutes until crisp, then remove with a slotted spoon and set aside on kitchen paper to drain.
Cook the orecchiette (follow the pack instructions) in the chicken or veg stock topped up with boiling water, along with the onion and garlic. Add the fresh/frozen peas for the last 2 minutes.
Drain the pasta and peas, reserving a cup of cooking liquid. Discard the onion and garlic and put the pasta back in the pan. Toss the pasta with a little of the reserved cooking liquid, parmesan, crème fraîche and a the mint leaves. Season and stir in the bacon. Serve with lemon wedges.