Pasta with peas and bacon
A note from the chef... “This recipe is quick, cheap and really flexible. You could keep it cheaper by using some of a pack of bacon pieces instead of rashers or pre-cut bacon. These pieces are available in most of the supermarkets and are much cheaper than regular bacon rashers. We’ve made it quick so the dish should only take between 20-30 minutes to prepare.”
SERVES 4
Cooks in 20-30 minutes
£1 per person
INGREDIENTS
1 tablespoon of vegetable oil
1 small onion, peeled and finely chopped
1 teaspoon of chopped garlic
1 teaspoon of mixed herbs
400g bacon, diced
200g peas
100g cream cheese
300g pasta
Salt and pepper
1. Put the oil, onion, garlic and mixed herbs in a pan over low heat. Cook for 2 minutes to soften the onion but do not let it colour.
2. Add the bacon and cook through. Add the peas and cook for 5 mins.
3. Lower the heat, add the cream cheese and stir until melted.
4. Take off heat and season to taste.
5. Cook the pasta: Bring a large saucepan of water to boil. Add salt. Once boiling, add the pasta and cook for 8-12 minutes, following the packet instructions.
6. Drain the pasta, whilst keeping a cup full of the water.
7. Return the drained pasta into the large saucepan and add the creamy bacon and pea mix. Return to low heat.
8. Stir together, and gradually add the saved water to thin the sauce if needed. If you add too much just cook it until the liquid has reduced. 9. Season and make sure it is heated through before serving.
Suggestions...
You could top this dish with some grated cheese for added flavour or put it on an oven-proof dish covered with a mixture of breadcrumbs and cheese (grate your bread crusts using the large holes of a box grater) on top, and place under the grill for a crunchy topping.
You can add any meat or protein of choice to this recipe - for example, left overs from a cooked chicken, or some tinned fish.
Choose whichever fresh or frozen vegetables you wish - all would make an excellent addition to the meal and provide an extra boost of nutrients.
Cook more than you need, and it is perfect for lunch the next day. Just put it in the fridge once cooled.
