Michael and Rachel's

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Pea, bacon and creme fraiche conchiglie

Updated: 20 Feb 2018

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.