Bacon & pea penne

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olive magazine

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Recipe by olive magazine

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1. Cook the pasta according to packet instructions. Meanwhile, fry the bacon in 1 tbsp oil for around 5-6 minutes until crisp and golden. Scoop out and drain on kitchen roll.
2. Fry the garlic and peas in the bacon oil for a few minutes then add the lemon juice, drained pasta and bacon. Serve in bowls with parmesan shavings.

Recipe Extra

You can use pancetta cubes instead of bacon or substitute a good handful of sliced mushrooms instead for a vegetarian alternative.

717 kcalories, protein 39g, carbohydrate 81.3g, fat 28.5 g, saturated fat 11.4g, fibre 5.8g, salt 4.03 g

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• vickivale

  03 November 2007

  vickivale rated and commented on this recipe

  

  so simple and so yummy! you can't go wrong!

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• Adas

  07 November 2007

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• Beakie

  17 December 2007

  Beakie rated and commented on this recipe

  

  simple and delightful. i added small amount of stock and Cr�me fra�che as a sauce which was very tasty.

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• Mr Kurtz

  14 October 2008

  Mr Kurtz rated this recipe

  

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Ingredients

• 200g penne pasta
• 6 slices unsmoked bacon , cut into pieces
• olive oil , for frying
• 1 garlic clove , finely chopped
• 100g frozen peas
• 2 tbsp lemon juice
• 50g parmesan

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Serves 2

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Ingredients

• 200g penne pasta
• 6 slices unsmoked bacon , cut into pieces
• olive oil , for frying
• 1 garlic clove , finely chopped
• 100g frozen peas
• 2 tbsp lemon juice
• 50g parmesan

717 kcalories, protein 39g, carbohydrate 81.3g, fat 28.5 g, saturated fat 11.4g, fibre 5.8g, salt 4.03 g

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