This family-friendly pasta with bacon and peas is all about making the most of pantry staples.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g farfalle
- 1 1/2 cups (180g) frozen peas
- 1 cup (250g) frozen broad beans, thawed, peeled
- 2 tsp olive oil
- 6 rashers short-cut bacon, chopped
- 500g mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 2 tsp Dijon mustard
- 2 spring onions, thinly sliced
- 250ml thickened cream
- 1 small lemon, zested, juiced
- 1/3 cup (25g) finely grated parmesan
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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the peas and broad beans for the last 1 min of cooking. Drain well.
Step 2
Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the bacon for 2 mins or until golden. Add the mushroom and cook, stirring, for 3-4 mins or until mushroom is tender. Add the garlic, mustard and half the spring onion and cook, stirring, for 1 min or until aromatic. Add cream and lemon juice and bring to a simmer. Cook for 2-3 mins or until the sauce thickens slightly. Season.
Step 3
Add the pasta and parmesan to the bacon mixture and toss to combine. Divide among serving bowls. Sprinkle with lemon zest and the remaining spring onion to serve.
Recipe tip
COOK. STORE. SAVE.
Switch it: No farfalle in the pantry? If you have short pasta, such as shells, penne or macaroni, use it here instead.
Pea and bacon pasta
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g farfalle
- 1 1/2 cups (180g) frozen peas
- 1 cup (250g) frozen broad beans, thawed, peeled
- 2 tsp olive oil
- 6 rashers short-cut bacon, chopped
- 500g mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 2 tsp Dijon mustard
- 2 spring onions, thinly sliced
- 250ml thickened cream
- 1 small lemon, zested, juiced
- 1/3 cup (25g) finely grated parmesan
Description
This family-friendly pasta with bacon and peas is all about making the most of pantry staples.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the peas and broad beans for the last 1 min of cooking. Drain well.
Step 2
Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the bacon for 2 mins or until golden. Add the mushroom and cook, stirring, for 3-4 mins or until mushroom is tender. Add the garlic, mustard and half the spring onion and cook, stirring, for 1 min or until aromatic. Add cream and lemon juice and bring to a simmer. Cook for 2-3 mins or until the sauce thickens slightly. Season.
Step 3
Add the pasta and parmesan to the bacon mixture and toss to combine. Divide among serving bowls. Sprinkle with lemon zest and the remaining spring onion to serve.