Adapted from this Jamie Oliver recipe
You know how much I love my fancy food but, I must admit, now and again it is really nice to do a super quick and easy mid week dinner. This one is a CROWDPLEASER loved by the whole family – a dinner without battles is a good dinner am I right?
PEA, BACON, MINT PASTA
Ingredients (Serves 4)
8 slices smoked streaky bacon
1 small bunch fresh mint, roughly chopped
100g parmesan, finely grated
300g frozen petit pois
400g wholewheat pasta
2 heaped tbsp crème fraîche* (or double cream or mascarpone or cream cheese)
1 lemon, juiced
Cook the pasta in a large pan of water according to packet instructions (if it takes around 10-12 minutes you can do this first and make everything else whilst the pasta cooks).
Heat a large non-stick frying pan over a medium heat and chop the bacon into roughly 2cm pieces directly into the pan using kitchen scissors. Grid over pepper to your taste (I like a lot) and fry until golden – usually about 6 minutes. Add the petit pois and give it all a good shake. After 1 minute add your crème fraîche (or substitute), mint and lemon juice.
Now drain the pasta in a colander over your pan to reserve some of the cooking water before adding it, along with the parmesan and a couple of tbsp of the water, to peas and bacon. Mix, serve and enjoy.
As always tag #ThankfifiFood if you try it and please do send me your pics on Instagram – I love seeing them.
* I adapt this just depending on what else is on the menu for the week. If I need the rest of the crème fraîche for a stroganoff I will gladly buy a tub but if not then I use whatever is on hand. Cream cheese is great spread on pancake style omelettes for example, double cream makes a great blue cheese sauce for steak and mascarpone is one of my pizza toppings of choice. Use whatever works for you – I have tried and tested them all.