Tagliatelle with fresh peas & bacon

Tagliatelle with fresh peas & bacon

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A dinner for two that won't have you tied to the oven. A light pasta supper, perfect for summer dining

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
679
protein
27g
carbs
66g
fat
33g
saturates
14g
fibre
8g
sugar
8g
salt
1.65g

Ingredients

  • 100g lardons or chopped bacon
  • 1 tbsp sunflower oil
  • 4 tbsp extra-dry vermouth
  • 200g fresh tagliatelle
  • 210g pack fresh, podded peas
  • 1 tsp chicken stock concentrate, (we used Knorr Touch of Taste)
  • 4 tbsp crème fraîche
  • 1 tbsp chopped tarragon
  • 1 Little Gem lettuce, cut into wedges
  • 4 spring onions, sliced at an angle into long shreds

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Method

  1. Fry the lardons or bacon in the oil in a large, deep frying pan for 1 min. Pour in the Vermouth and allow to bubble up. Meanwhile, put a large pan of salted water on to boil, add the fresh tagliatelle, then cook according to pack instructions.
  2. Tip the peas in with the bacon, then pour in 100ml water, the stock and crème fraîche. Stir well, then add the tarragon, lettuce and spring onions. Cover the pan and cook for 3-5 mins until the lettuce is tender, but not wilted. Drain the pasta when ready, then add to the pan and toss together until well mixed.

Recipe from Good Food magazine, July 2007

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Comments

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niallmac's picture
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Just made this without the tarragon, was superb. Used frozen peas, pancetta cubettes instead of lardons and white wine instead of vermouth. All good!

annibeam's picture
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I used dry wine instead of vermouth and left out the gem lettuce and it was still delicious. Very easy too.

krissyb's picture

Really tasty and so quick and simple. Will definitely be making again.

hexane's picture
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Very good, and easy to make, although I used frozen peas and dried tagliatelle. I also fried the lardons for longer than a minute so as to crisp them up.

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