Pea, bacon and crème fraîche orecchiette

Method

1. 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.
2. 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.
3. 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.