Recipes
Spring vegetable pasta with a creamy smoky bacon sauce
Fresh asparagus, peppery watercress and sweet petits pois add seasonal flavour to this rich pasta dish
Fresh asparagus, peppery watercress and sweet petits pois add seasonal flavour to this rich pasta dish
(14 votes)
Cook: 25 Mins
Serves: 4
Price: £1.92 per serving
Nutritional Information
Each 384g serving contains
Energy
1928kj
461kcal
1928kj
461kcal
23%
Fat
21.5g
21.5g
High
31%
31%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
3.5g
3.5g
Low
4%
4%
Salt
1.57g
1.57g
High
26%
26%
of your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
1tbsp rapeseed oil
4 spring onions, finely sliced
2 large cloves garlic, sliced
155g Butcher’s Selection Unsmoked Lean Diced Bacon
25g basil, leaves torn and stalks finely chopped, plus extra whole leaves to serve
1 reduced-salt chicken stock cube, made up to 250ml
150ml single cream
Juice and zest ½ lemon
500g pack Asda Italian Fresh Egg Tagliatelle
125g pack Extra Special Hand Picked Asparagus Tips, cut into 2cm lengths
150g frozen petits pois
30g Parmesan, grated
85g watercress
Method
1
For the cream sauce, heat the oil in a large frying pan over a medium setting. Add the spring onions, garlic, bacon, ½ the torn basil leaves and all the basil stalks. Fry for 10 mins, stirring occasionally.
2
Add the chicken stock to the pan and simmer on a low heat for 5 mins. Mix in the cream along with the lemon juice and zest. Cook for a further 2-3 mins until thickened. Season with ground black pepper. Set aside.
3
Add the tagliatelle, asparagus and petits pois to a large pan of boiling water, then simmer for 3-4 mins until the veg is just tender and the pasta is al dente. Drain well.
4
Return the pasta and veg to the pan. Add the cream sauce and remaining torn basil leaves. Stir together until the tagliatelle is evenly coated.
5
Divide the pasta between 4 bowls and season with black pepper. Sprinkle with the Parmesan, watercress and extra basil leaves to serve.