Tagliatelle with fresh peas & bacon

Tagliatelle with fresh peas & bacon

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(5 ratings)

Prep: 15 mins Cook: 15 mins


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

  • Easily doubled

Nutrition: per serving

  • kcal679
  • fat33g
  • saturates14g
  • carbs66g
  • sugars8g
  • fibre8g
  • protein27g
  • salt1.65g
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  • 100g lardon or chopped bacon
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 tbsp extra-dry vermouth
  • 200g fresh tagliatelle
  • 210g pack fresh, podded peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tsp chicken stock concentrate, (we used Knorr Touch of Taste)
  • 4 tbsp crème fraîche
  • 1 tbsp chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 Little Gem lettuce, cut into wedges
  • 4 spring onion, sliced at an angle into long shreds
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

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Comments (5)

Erland41's picture

Lettuce does nothing for this dish. Leave it out. Add a few button mushrooms.

niallmac's picture

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

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

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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