Ingredients

• 100g smoked bacon lardons or 65g pancetta
• 200g GF conchiglie pasta
• 500ml chicken stock (1 cube)
• 1/2 onion
• 2 peeled garlic cloves
• 200g fresh or frozen peas
• 35g grated parmesan
• 1 tbsp creme fraiche

Method

1. Fry the bacon in a large frying pan over a medium high heat for 8 - 10 minutes until crisp, then remove with a slotted spoon and set aside on kitchen paper to drain.
2. Cook the pasta according to pack instructions in 250ml chicken stock topped up with boiling water, along with 1/2 onion and 2 peeled garlic cloves.
3. Add the peas for the last 2 minutes.
4. Drain the pasta and peas, reserving a cup of cooking liquid.
5. Discard the onion and garlic and put the pasta back in the pan.
6. Toss the pasta with a little of the reserved cooking liquid, the parmesan cheese, and creme fraiche. Season and stir in the bacon.