Tagliatelle with fresh peas & bacon
Serves 2
Easy
Prep:
Cook:
A dinner for two that won't have you tied to the oven. A light pasta supper, perfect for summer dining
Skip to ingredients
- 100g lardonor chopped bacon
- 1 tbsp sunflower oil
- 4 tbsp extra-dry vermouth
- 200g fresh tagliatelle
- 210g pack fresh, podded peas
- 1 tsp chicken stockconcentrate, (we used Knorr Touch of Taste)
- 4 tbsp crème fraîche
- 1 tbsp chopped tarragon
- 1 Little Gem lettucecut into wedges
- 4 spring onionssliced at an angle into long shreds
Nutrition: per serving
- kcal679
- fat33g
- saturates14g
- carbs66g
- sugars8g
- fibre8g
- protein27g
- salt1.65g
Method
step 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.
step 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.
