Super Quick Creamy Pasta with Peas and Bacon
After a long day at work, there’s always the temptation to eat something super simple, so you can maximize your time on the couch in your fluffy slippers with a blanket and a cuppa. Well, your wish is our command! Our pea and bacon pasta is unbelievably tasty and quick in equal measure. Its oh-so-creamy sauce brings it all together! So, get those slippers ready, it’s going to be an awesome night in!
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
½
Onion
1
Garlic Clove
2
Flat Leaf Parsley
1
Streaky Bacon Rasher
220
Fusilli
(Contains Cereals containing gluten May contain Soya)
1
Peas
1
Creme Fraiche
(Contains Milk)
3.5
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 the fusilli with 1/4 tsp of salt.
Put a frying pan over medium-high heat with 1/4 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 the onion and allow to cook gently for 4-5 mins until soft. Add the garlic and cook for a further minute.
Add the fusilli to the water and cook for 9 mins or until ‘al dente’. Add the peas for the last 3 mins of cooking time. Drain but keep some of your pasta water as you’ll need it for your sauce.
While your fusilli is cooking turn your attention back to the sauce. Add your bacon back into the pan along with the crème fraîche, 1/2 tsp of salt and a few good grinds of black pepper. Give it all a good stir.
Add your drained fusilli and peas to your sauce. Grate in half the parmesan and give it all a really good toss in the pan allowing it to heat through. Tip: Add a couple of tbsp of the reserved pasta water if you feel it needs a little more liquid.
Divide between your bowls, top with some of the chopped parsley and grate over your remaining parmesan cheese.
