Tagliatelle with fresh peas & bacon

• lardon↗100g g

  or chopped bacon

• sunflower oil↗1 tbsp tbsp
• extra-dry vermouth↗4 tbsp tbsp
• fresh tagliatelle↗200g g
• pack fresh, podded peas↗210g g
• chicken stock↗1 tsp tsp

  concentrate, (we used Knorr Touch of Taste)

• crème fraîche↗4 tbsp tbsp
• chopped tarragon1 tbsp tbsp
• Little Gem lettuce↗1

  cut into wedges

• spring onions↗4

  sliced at an angle into long shreds

Step-by-step instructions

1. 1

   Fry the lardons or bacon in the oil in a large, deep frying pan for 1 min. Pour in the Vermouth and allow to bubble up. Meanwhile, put a large pan of salted water on to boil, add the fresh tagliatelle, then cook according to pack instructions.

2. 2

   Tip the peas in with the bacon, then pour in 100ml water, the stock and crème fraîche. Stir well, then add the tarragon, lettuce and spring onions. Cover the pan and cook for 3-5 mins until the lettuce is tender, but not wilted. Drain the pasta when ready, then add to the pan and toss together until well mixed.