Monday, March 22, 2010


serves four to six

10 slices smoked streaky bacon
a small bunch of fresh mint
150 grams Parmesan cheese
sea salt and freshly ground black pepper
1 chicken stock cube, optional
400 grams dried mini shell pasta
olive oil
a knob of butter
300 grams frozen peas
2 heaped dessertspoons crème fraîche
1 lemon

To prepare your pasta: Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan

To cook your pasta: 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 mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil and the butter. Add the bacon to the pan, sprinkle a little pepper over 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 away nicely, 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

To serve your pasta: Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.

bacon recipe courtesy of: Jamie Oliver, Jamie's Ministry of Food

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