Tagliatelle with fresh peas & bacon

Tagliatelle with fresh peas & bacon

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(7 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 onions, 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, questions and tips

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22nd Nov, 2016
Lettuce does nothing for this dish. Leave it out. Add a few button mushrooms.
24th Jul, 2012
Just made this without the tarragon, was superb. Used frozen peas, pancetta cubettes instead of lardons and white wine instead of vermouth. All good!
31st Aug, 2010
I used dry wine instead of vermouth and left out the gem lettuce and it was still delicious. Very easy too.
1st Jul, 2009
Really tasty and so quick and simple. Will definitely be making again.
16th Jul, 2008
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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