Square 29

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

, 02 March 2020

(12 votes)

Spring vegetable pasta with a creamy smoky bacon sauce
  • 25 Mins

  • Serves: 4

  • Price: £1.92 per serving

Nutritional Info
Each 384g serving contains
  • Energy

    1928KJ

    461KCAL

    23%
  • Fat

    21.5g

    high

    31%
  • Saturates

    9.2g

    high

    46%
  • Sugars

    3.5g

    low

    4%
  • Salt

    1.57g

    med

    26%
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • 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.

  • Divide the pasta between 4 bowls and season with black pepper. Sprinkle with the Parmesan, watercress and extra basil leaves to serve.