A quick and delicious creamy pasta from Diana Henry.
Ingredients
- 225 g trofie or other pasta
- 15 g unsalted butter
- 1 small onion finely chopped
- 75 g unsmoked bacon lardons
- 3 garlic cloves finely chopped
- 175 g frozen peas
- 225 ml double cream
- Finely grated zest ½ lemon
- 1 tbsp finely chopped flat leaf parsley
- freshly grated parmesan to serve
Servings:
Instructions
- Boil the pasta in plenty of water until al dente.
- Meanwhile, melt the butter in a frying-pan and gently sauté the onion and bacon until they are soft and golden. Add the garlic and cook for two minutes, then add the peas, cream and lemon zest.
- Season and bring to the boil, then turn down the heat, add the parsley and some seasoning and allow everything to meld for a minute or so.
- Drain the pasta and return it to the pan in which it was cooked, adding the sauce. Season, toss everything together and check the seasoning (I sometimes add a squeeze of lemon instead of more salt).
- Pour into a heated serving dish and serve with some parmesan thrown over the top. Offer more parmesan on the side.
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