Recipe: Tagliatelle with fresh peas and bacon

This was my first meal listed for my meal planning in August, and it went down really well with Mr PTC. It is similar to pasta dishes I have made before but just tweaked a little. You are welcome to use dried pasta (use about 75g of pasta per person rather than 100g for fresh pasta). I also didn't use any olive oil as I use a non-stick frying pan and the bacon provides plenty of cooking fat all by itself. I also used frozen petit pois peas (rather than fresh ones as these weren't very cheap), but I did use fresh tagliatelle. Feel free to change these around depending on the time of year and what is on special offer. If you use frozen peas the preparation time decreases by about 5 minutes making it an even better mid-week meal!

This recipe serves two and is very quick and easy. It takes about 30 minutes (including time to get organised at the beginning) and is therefore a great mid-week meal. I've adapted it from Good Food but the original recipe is very yummy too! I also added in a quick strawberry smoothie for dessert (shown in the picture below). All in all this is a fabulous quick mid-week dinner recipe.

Tagliatelle with fresh peas and bacon

Serves 2

Preparation: 15 minutes

Cooking time: 15 minutes
Cost: £5.61 (£2.80 per serving) using fresh peas and fresh tagliatelle, or £2.88 (£1.44 per serving) using frozen petit pois and dried tagliatelle.

100g bacon

1 tbsp olive oil

200g fresh tagliatelle

1 cup Peas (frozen, or 210 g fresh, in pods)

1 chicken stock cube

4 tbsp yoghurt or creme fraiche

1 tbsp chopped tarragon

1 Little Gem lettuce, cut into wedges

4 spring onions, chopped 

Put the kettle on to boil. Preheat the olive oil in a large frying pan and cook the chopped bacon for 1 minute. 

Pour the boiled water into another pan and add the tagliatelle. Cook according to packet instructions. (If you use dried tagliatelle which is much cheaper and still rather yummy, you will need to start the pasta before cooking the bacon).

Add the peas into the bacon, pour in 100ml of water, crumble in the stock cube and stir in the yoghurt. Add the tarragon, lettuce and spring onions. Cover the pan and cook for 3 minutes. DO NOT let the lettuce wilt.

Drain the pasta. Add to the frying pan and stir.

Serve straight away.


N.B. Cost of the meal is calculated on the day that this blog entry was published, using Sainsbury's supermarket as a reference for pricing. Each item is costed by weight used not by the total cost of a bottle/packet of that product.

Thanks for stopping by,

Rose

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