For Home for Life dad Russ, getting his 11 year old boy to eat vegetables can be a challenge, but not when he’s serving up this tasty dish!
6 slices streaky bacon
1 small bunch fresh mint
100g Parmesan cheese
freshly ground black pepper
1 chicken stock cube, optional
400g dried shell pasta
300g frozen peas
2 heaped dessertspoons half-fat crème fraîche
Slice the bacon. Pick the mint leaves. Grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using).
Stir until it’s dissolved, then add the shells and cook according to the packet instructions.
Get a large frying pan, over a medium heat add olive oil. Then add the bacon to the pan 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 fraîche 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, remove from the heat.
The sauce should be creamy 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.
Serve quickly – this tastes great with a simple green salad.
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