top of page

Creamy pea and bacon linguine

Serves:

2

Cook Time:

15

_edited_edited.png

Notes

​

Ingredients

  • 100g smoked bacon lardons/smoked streaky bacon rashers, cut into strips

  • 200g linguine

  • 250ml chicken stock

  • 100g frozen peas

  • 35g Parmesan, grated

  • 2 tbsp. creme fraiche

  • Squeeze lemon juice

Method

  1. Fry the bacon over a medium-high heat for 8-10 minutes until crisp.

  2. Meanwhile, cook the pasta according to cooking instructions, in the chicken stock, topped up with boiling water. Add the peas for the last 2 minutes.

  3. Drain the pasta and peas, reserving a cup of the cooking stock.

  4. Return the pasta and peas to the saucepan and add a splash of the reserved cooking stock, the Parmesan, creme fraiche, the bacon and a good squeeze of lemon juice. Stir thoroughly, and check for seasoning. Serve.

Nutrition

kcal

550

fat

20.9

sat fat

8.8

carbs

63.4

sugars

2.8

fibre

2.8

protein

27.5

salt

1.1

bottom of page