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

Published: 31 Oct 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 20 min

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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

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.

Recipe from September 2017 Issue

Nutrition

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

delicious. tips

You don’t have to buy orecchiette especially. Use any small pasta shapes you have in the cupboard.

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Pea, bacon and crème fraîche orecchiette

Ingredients

Method

Nutrition

delicious. tips

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