Spooky Super Quick Creamy Pasta
with Peas and Bacon
Halloween is a bit like April Fools, everyone’s playing practical jokes and leaping out behind doors to make others scream. “Saltimbocca” literally means to “jump in the mouth”, so instead of jumping out of our skin with fear, we are jumping with joy at bringing you this classic Italian recipe! The ghostly skin of the smooth crème friache and ghoulish green peas along with the crispy bacon is a fantastic mix of textures and a surefire dinnertime winner!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
2
Garlic Clove
2
Fresh Peas
4
Flat Leaf Parsley
12
Bacon
500
Fusilli
(Contains Cereals containing gluten May contain Soya)
1
Creme Fraiche
(Contains Milk)
3
Parmesan Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Peel and finely chop the onion and garlic. Roughly chop the parsley. Cut the bacon into small strips or ‘lardons’ if you’re being posh!
Boil a large pot of water for your pasta with ½ tsp of salt.
Put a pan over a medium-high heat with ½ tbsp of oil. Add the bacon and cook for 3 mins until starting to crisp and then remove from the pan. Tip: Place your bacon on some kitchen paper to soak up the oil. Reduce the heat to medium, add your onion and allow to cook gently for 4-5 mins until soft. Add the garlic and cook for a further minute.
Add the pasta to the water and cook for 9 mins or until ‘al dente’. Add the peas for the last 2 mins of cooking time. Drain but keep some of the pasta water as you’ll need it for the sauce.
While your pasta is cooking turn your attention back to the sauce. Add the bacon back in along with 6 tbsp crème fraîche, ¼ tsp of salt and a good few grinds of black pepper. Give it all a good stir.
Add the drained pasta and peas into the sauce along with 6 tbsp of the pasta water and grate in half the grated parmesan. Give it a really good toss in the pan and allow it to heat through.
Divide the pasta between your bowls and top with some of the chopped parsley and the remaining parmesan.
