Creamy bacon and pea pasta

Smoky bacon, sweet peas and a silky Parmesan sauce coating every piece of pasta. A fridge-and-freezer dinner on the table in 20 minutes.

Ingredients

• 200 g Bacon lardons
• 5 ml Olive oil
• 0.5 Onions, finely chopped
• 0.1 Garlic, 1 clove, crushed
• 400 g Fusilli
• 200 g Frozen peas
• 150 ml Double cream
• 40 g Parmesan, grated
• 1 g Black pepper

Method

1. Fry the lardons in the oil until golden, then add the onion and garlic and soften.
2. Cook the pasta in boiling salted water, adding the peas for the last 2 minutes. Scoop out a mug of pasta water, then drain.
3. Add the pasta and peas to the bacon, pour in the cream and most of the Parmesan, and toss over a low heat with splashes of pasta water until silky.
4. Serve with the rest of the Parmesan and plenty of black pepper.