Mini shell pasta with a creamy smoked bacon and pea sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pick the mint leaves and discard the stalks.

Step 2

Finely grate the Parmesan.

Step 3

Bring a large pan of salted water to the boil.

Step 4

Add the mini shells and cook according to the packet instructions.

Step 5

Get a large frying pan over a medium heat and add a good lug of olive oil and the butter.

Step 6

Add the bacon lardons to the pan, sprinkle a little pepper over and fry until golden and crisp.

Step 7

Meanwhile, finely chop your mint leaves.

Step 8

As soon as the bacon is golden, add your frozen peas and give the pan a good shake.

Step 9

After a minute or so, add the crème fraîche and chopped mint to the bacon and peas.

Step 10

Drain the pasta in a colander over a large bowl, reserving some of the cooking water.

Step 11

Add the pasta to the frying pan.

Step 12

Halve the lemon and squeeze the juice over the pasta.

Step 13

When it's all bubbling away nicely, remove from the heat.

Step 14

It's really important that the sauce is creamy, silky and delicious but if its too thick for you, add a splash of the reserved cooking water to thin it out a bit.

Step 15

Add the grated Parmesan and give the pan a shake to mix it in.

Step 16

Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves.

Step 17

Lovely with a simply dressed green salad.