05/04/2014
Paul brings you everything you need to know to help you spend a great weekend.
Last on
Six pound supper
Creamy Pea and Bacon Pasta
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IngredientsΜύ
- 300g dried pasta (fusilli, penne are ideal) Β£0.60
- 12 rashers smoked streaky bacon, diced Β£1.50
- 1 small onion, finely chopped Β£0.10
- 150g frozen peas Β£0.18
- 150ml single cream Β£0.56
- Few leaves fresh mint, finely shredded Β£0.10
- 30g Parmesan, grated (optional) Β£0.70
- Salt and pepper Β£0.02
- Olive oil for frying Β£0.02
Total Β£3.76
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Method
Get a large pan of salted water on to boil. Heat a frying pan to a medium heat and add a little oil then put in the onion and leave to soften for a few minutes.
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When the water has boiled add the pasta and cook according to packet instructions.
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While the pasta is cooking add the bacon to the pan with the onions. Fry the bacon and onions together until the bacon is golden.
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4-5 minutes before the pasta is ready add the peas to the pan with the pasta in and leave to boil until the pasta time is up.
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After the peas have gone in, add the cream to the bacon and onion with plenty of black pepper, reduce to a slow heat and stir regularly to warm the cream and slightly thicken it.
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Drain the pasta and peas then stir through the cream and bacon. Add the mint and taste to see if you need to add a little salt and then mix in the Parmesan (if using).
Broadcast
- Sat 5 Apr 2014 08:00Βι¶ΉΤΌΕΔ Radio Berkshire