Mini Shella Pasta with a Creamy Smoked Bacon and Pea Sauce

Photo by Heather S.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 10

    slices smoked bacon or pancetta, preferably free-range or organic

  • a small bunch of fresh mint

  • sea salt and freshly ground black pepper

  • 1

    pound dried mini shell or other type of pasta

  • olive oil

  • a pat of butter

  • 2

    cups frozen peas

  • 2

    tablespoons creme fraiche or heavy cream

  • 1

    lemon

  • 6

    ounces Parmesan cheese

Directions

To prepare your pasta: Finely slice the bacon • Pick the mint leaves and discard the stalks • Finely grate the Parmesan To cook your pasta: Bring a large pan of salted water to a boil • Add the mini shells and cook according to the package instructions • Get a large frying pan over a medium heat and add a good lug of olive oil and the butter • Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp • Meanwhile, finely chop your mint leaves • As soon as the bacon is golden, add your frozen peas and give the pan a good shake • After a minute or so, add the crème fraiche (or heavy cream) and chopped mint to the bacon and peas • Drain the pasta in a colander over a large bowl, reserving some of the cooking water • Add the pasta to the frying pan • Halve your lemon and squeeze the juice over the pasta • When it's all bubbling away nicely, remove from the heat • It's really important that the sauce is creamy, silky, and delicious but if it's too thick for you, add a splash of the reserved cooking water to thin it out a bit • Add the grated Parmesan and give the pan a shake to mix it in To serve your pasta: Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves • Lovely with a simply dressed green salad

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