Tagliatelle With Fresh Peas & Bacon
This vibrant pasta dish combines the salty richness of lardons or bacon with the freshness of peas, tarragon, and lettuce. A splash of vermouth adds depth to the creamy sauce, resulting in a flavorful and comforting meal perfect for any day of the week.
— Constant Cookbook
Ingredients
- 100g lardons or chopped bacon
- 1 tbsp sunflower oil
- 4 tbsp extra-dry vermouth
- 200g fresh tagliatelle
- 210g pack fresh, podded peas
- 1 tsp chicken stock concentrate, (we used Knorr Touch of Taste)
- 4 tbsp crème fraîche
- 1 tbsp chopped tarragon
- 1 Little Gem lettuce , cut into wedges
- 4 spring onions , sliced at an angle into long shreds
Instructions
- Fry the lardons or bacon in the oil in a large, deep frying pan for 1 min. Pour in the Vermouth and allow to bubble up. Meanwhile, put a large pan of salted water on to boil, add the fresh tagliatelle, then cook according to pack instructions.
- Tip the peas in with the bacon, then pour in 100ml water, the stock and crème fraîche. Stir well, then add the tarragon, lettuce and spring onions. Cover the pan and cook for 3-5 mins until the lettuce is tender, but not wilted. Drain the pasta when ready, then add to the pan and toss together until well mixed.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 679 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 1.65 milligram of sodium
Comments
No comments found.