Pea, bacon and crème fraîche orecchiette
- Published: 31 Oct 17
- Updated: 18 Mar 24
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.
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Serves 4
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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
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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.
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- 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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