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Mini shell pasta with a creamy smoked bacon & pea sauce
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Total Time:
15 minutes
Quick and delicious bacon and pea pasta ready in just five minutes - a new dinner favorite!
Ingredients:
  • 6 slices higher-welfare smoked streaky bacon or pancetta
  • 1 small bunch fresh mint
  • 100 g Parmesan cheese
  • 1 organic chicken stock cube optional
  • 400 g dried mini shell pasta
  • olive oil
  • 300 g frozen peas
  • 2 heaped dessertspoons half-fat crème fraîche
  • 1 lemon
Instructions:
  • 1. Slice the bacon thinly. 2. Pick the mint leaves, discarding the stalks. 3. Grate the Parmesan finely. 4. Boil salted water in a large pan, adding the stock cube (if using) and dissolving it. Cook the mini shells according to package instructions. 5. Heat olive oil in a large frying pan over medium heat. Add the sliced bacon and fry until golden and crispy. 6. Chop the mint leaves finely. Add frozen peas to the bacon, followed by crème fraîche and chopped mint. 7. Drain the pasta, reserving some cooking water. Add the pasta to the frying pan. Squeeze lemon juice over the mixture and let it bubble. 8. If the sauce is too thick, add a splash of reserved cooking water to adjust consistency. Mix in grated Parmesan. 9. Serve the creamy pasta dish with a side of dressed green salad.

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